This dish is excellent to prepare when in a rush because it is ready in less than 20 minutes. Cayenne pepper was used to heat it up, but the dry ranch dressing helped to cool it down.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 16 ounces frozen green peas
- 1 tablespoon chicken stock
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Dotdash Meredith Food Studios
- Add frozen peas and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 5 minutes.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 121 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Was outstanding. I cooked the onions longer before adding peas. Didn’t have chicken broth so used beef broth (probably double what recipe said). Put in way more garlic. Cooked peas a long time over lower heat (probably 15 minutes at least). Added butter
I LOVE peas and I love making them now
My family really liked the peas. I didn’t use a whole onion because I had a 12 oz bag of frozen peas. I just used maybe a quarter of it. I just sprinkled some chicken bullion and added little more water and skipped the salt and pepper. I love “Caramelized Onion Butter” seasoning from Sam’s and that made it pop!!!
I think that the reviewer who said to thaw them in cold water is right. Peas should be bright green. I think that shallots are way better than the onion And a handful of freshly shredded pecorino cheese
This is fine. How can it be ” Italian”! It’s peas with a few ingredients. Probably penned by an American. They’re often guilty. Think Swiss cheese. Now that’s a startling claim that one!
Made this recipe all the time, courtesy of dear departed MIL. Only she added a couple of tweaks- add a touch of crushed red pepper, and add a well scrambled egg when the peas are very hot, and stir well. The egg will cook quickly. Adds some extra protein and is extra delicious!
This was my Italian father-in-law’s exact recipe. It was delicious.
I made these as part of my Christmas menu for a touch of color. They were savory, flavorful and everyone liked them – even the vegetable phobics. Made exactly as written.
This is the first recipe from this site that I didn’t care for. I even added butter before serving. It was very Bland. I won’t be making this again, sorry.
oh my god this recipe was the best recipe ever for peas I am going to use this every time I make peas! thankyou!
The best! So good!! tasted just like my mom used to make!!!!
It reminded me of my Mom’s recipe! I will make it again!!
What a simple healthy way to serve peas! Didnt change a thing. Delicious!
This quick and easy side was served with a butter schnitzel from this site! Good combo that I will definitely make again! I sprinkled a pinch of thyme to add an earthyness to the flavors. Perfect!
I’ve made this recipe several times and like it. It’s a good basic that elevates green peas. I use Visalia onions for their sweetness.
Excellent way to enjoy peas!
I made this dish as a side to go along with Roman style tripe and it was a perfect match. I would pair them together again.
Be sure to serve with salt and pepper because this dish is just oily and bland.
Simple and tasty. I added chopped parsley to the finished dish. Served with Jasmine rice and roasted chicken.
My aunt (Italian) used to make these and they were good. My favorite is my mom’s – steaming fresh peas for a few minutes, put in a bowl and top with dollups of butter, adding salt and ground pepper and a bit of 1/2 & 1/2 and reheating till hot. Yum!
Tasted good but not fantastic. A good side of green veggies when you’re looking to balance out a meal. I also pre-thawed the peas which I think was a good choice as they had a nice texture.