Recipe - English Snap Peas (Thompson)

16 ounce Fresh snap peas
Water; as needed
1 tablespoon Butter
Coarse salt; to taste

Take English peas in the hull. Allow about a pound per person. Combine them
in a skillet or wok with about an inch of water. Add a little butter (about
a tablespoon per person) and bring everything to a rapid boil over high
heat.

Keep everything moving by shaking the pan and stirring and cook until the
pods are just softened, about 2 to 3 minutes. Sprinkle generously with
coarse salt and serve.

Pick up a pod by the stem, stick the whole thing in your mouth and pull it
between your teeth. Out pop the peas, and you get a bit of the green from
the outside of the pod as well.

It's kind of a British take on edamamethe Japanese soy bean treatand it
is incredibly delicious in a wonderfully atavistic way (Thompson says it
should be served only among family and close friends).

*REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed
5/13/1998 www.latimes.com/HOME/NEWS/FOOD/ Sent by Hanneman/buster

Notes: Sylvia says she learned how to cook snap peas from a Jane Grigson
book.

Recipe by: The Kitchen Garden Cookbook, by Sylvia Thompson

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 14,
1998