Makes 4 servings
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 teaspoon freshly cracked black pepper
2 cups freshly shelled peas
1 teaspoon dark brown sugar
1 teaspoon balsamic vinegar
Heat the oil in a large, heavy, nonstick skillet over medium heat.
Add the garlic and pepper and sauté for about 30 seconds, until the garlic
softens and the pepper is fragrant. Add the peas and the brown sugar and cook
for 2 to 3 minutes or until the peas are tender. Drizzle with the balsamic.
Season with salt to taste and serve immediately.
“Whether
your preference is for shelled peas or for snow or sugar snap varieties, this
recipe is very accommodating.
Simply
substitute about 1 pound of the edible pods for the shelled peas and lengthen
the cooking times a bit”
