Parsley and Garlic Peas
This utterly simple and quick dish works so well along side meat and fish dishes, or as part of a vegetarian menu. If you have vulvodynia and are bothered by the oxalates in the parsley you can leave it out and use a different herb instead, chives and basil are both nice here as well.
If you wanted to turn this into pea mash (puree) simply place the finished product into a blender or food processor, add a little bit of olive oil (to help create a moister puree) and blitz until your desired consistency is reached.
Parsley and Garlic Peas
450 grams (1 lb) of frozen green peas (you do not need to defrost them first)
2 tbsp butter
2 tbsp fresh parsley, finely chopped
3 cloves or garlic, peeled and finely chopped or crushed
In a large frying pan over medium heat melt the butter and add in the garlic. Stir the garlic for a minute (you do not want it to brown), and add in the peas and parsley.
Increase the heat a bit and continue to stir the mixture just until the peas are cooked through and tender. This will take about four to five minutes depending on the size of your green peas. Serve warm, with a few sprigs of parsley as garnish if you like.
Leftovers will keep for two days, well covered, in the fridge.
Serves 4 people as a side dish