Name: Sautéed Peas with Leeks and Tarragon
Total time: 25 min
Ingredients: 2 teaspoons olive oil; 1 small leek, white and light green parts cut into 1/4-inch dice (about 1/2 cup); 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1 pound frozen baby peas (3 cups) (see note); 1/4 cup heavy cream; 1/4 teaspoon sugar; 2 tablespoons minced fresh tarragon; 1 tablespoon unsalted butter; 2 teaspoons white wine vinegar; Table salt and ground black pepper

Why This Recipe Works

Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright, tender green peas. Switching from a saucepan to a skillet allowed the peas to heat more quickly and evenly over the larger surface.

Before You Begin

Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.

Instructions

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add leek and cook, stirring frequently, 3 to 5 minutes (leek should be softened). Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

Stir in peas, cream, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add tarragon and butter and toss until incorporated. Remove pan from heat; stir in vinegar. Season with salt and pepper; serve immediately.