Peas are underrated! With only 115 calories a serving, <5mg natural sodium, and 6 grams of heart healthy fat from olive oil, this recipe for green peas with almonds and dill is perfect for your everyday dinners and will be sure to please your guests as well.
When I was little, I hated green peas–especially the ones served in the school cafeteria. They were mushy, salty, and not pretty to look at! Then I had the opportunity to taste fresh green peas and experiment with spices. Yum! With this recipe, peas are not one of my favorite side dishes.
What You’ll Need
You don’t need much! I like a nice stainless steel saute pan and a wooden spoon. You don’t even need a knife as there is no chopping. I used slivered almonds in this recipe, but if you can’t find those, you’ll need a knife and a cutting board to chop those up.
You’ll need peas, dill, olive oil, black pepper, and slivered almonds. Fresh peas are my favorite but you can use frozen peas as well. Just be sure to thaw and drain off any excess water before cooking.
Variations
There are a lot of possible variations, depending on what herbs and spices you like. This recipe calls for dill, but rosemary, thyme, or mint pair nicely with peas. Give one of those a try to mix it up. Consider curry or red pepper flakes if you like a strong spicy taste.
Another option is to add fresh garlic, or simply a squeeze of lime over the finished product before serving. For more ideas on cooking with citrus, see my article: Ditch the Salt and Flavor Foods with Heart Healthy Citrus!
FAQ’s about Peas
Peas are considered a cool weather crop and are planted in springtime in moderate climates. They are generally easy to grow and inexpensive. Peas come in three varieties–English peas, snow peas, and sugar snap peas. This recipe uses English peas but feel free to experiment with another variety.
Peas are nutritious and a good source of Vitamin C, Vitamin E, zinc, folic acid, and fiber. They are a starchy vegetable, rich in healthy carbohydrates and protein, with approximately 100 calories per cup and 8 grams of protein. Peas are naturally low in sodium and fat.
Storage
Peas can be made ahead of time, although I prefer to make them right before serving for ultimate freshness and flavors. Store leftover peas in the refrigerator for up to a week or in the freezer for several months. They won’t go bad in the freezer for up to six months, but they may get a bit of freezer burn.
Okay! Here we go with a super simple recipe. Ditch the salt, add the herbs, and enjoy the flavor! I hope you enjoy this recipe.
Peas with Dill and Almonds
Equipment
- 1 Saute pan
- 1 Wooden spoon
Ingredients
- 2 tsp olive oil
- 2 cups fresh green peas
- 1/2 tsp dill weed dried
- 1/4 cup slivered almonds
- pinch black pepper
Instructions
- Heat oil in a saucepan for one minute.
- Add fresh peas and cook over medium heat for 2-3 minutes.
- Lower burner to medium/low and add spices.
- Add slivered almonds, taking care not to burn.
- Stir gently to cook evenly. Cook for several more minutes until peas are tender.
Give it a try and let me know what you think. And don’t forget to sign up for my email list so you don’t miss out on the latest posts and informative articles.
