Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 tsp salt
- 1 x lemon cut into 8 wedges
- 4 cup fresh whole green peas in pods
- 1 1/2 tbl extra-virgin olive oil
- 1 x garlic clove minced
- 1 tbl fresh mint leaves chopped
- =
Directions
Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the used lemons as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.
Remove the lid from the skillet, and continue to simmer 1 to 2 minutes until almost all the water has evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.
Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.