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Glazed Peas and Potatoes with Mint

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"My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish."
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20 m servings 89 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Put peas in a bowl.
  2. Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  3. Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  4. Stir in parsley and mint.


  • Cook's Note:
  • Two pounds of fresh pea pods yield about 2 cups of shelled peas. Or you can substitute 1 (10-ounce) package of frozen peas.

Nutrition Facts

Per Serving: 89 calories; 3.1 g fat; 13 g carbohydrates; 2.9 g protein; 8 mg cholesterol; 163 mg sodium. Full nutrition

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