INGREDIENTS

INSTRUCTIONS

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 edamame--the Japanese soy bean treat--and 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 MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998

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