Peas With Garlic Oil Recipes

ITALIAN PEAS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

PEAS WITH GARLIC OIL

Steps:

• Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a skillet over medium heat until golden, 5 minutes. Remove from the heat and add 1/4 teaspoon red pepper flakes. Cook 1 pound thawed frozen peas in a separate skillet, tossing, until heated through, 3 minutes. Stir in the garlic oil and top with chopped basil and flaky sea salt.

GARLIC CHICK PEAS AND GREENS

Steps:

• Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve.

SUGAR SNAP PEAS WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
• Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.

PEA SHOOTS WITH GARLIC

Steps:

• In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.
• Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.
• Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.
• Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Steps:

• Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
• Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
• In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
• In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
• If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
• Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

SAUTEED PEAS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.

ENGLISH PEAS WITH GRILLED LITTLE GEMS, GREEN GARLIC AND MINT

Steps:

• Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
• Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
• Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
• To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.