Look for pea pods that are plump, firm, and bright green. Store the pods in a plastic bag in the refrigerator for up to a day, and shell just before cooking.
1 tablespoon butter
1 cup sliced green onions
2 garlic cloves, minced
4 cups shelled green peas (about 3 1/2 pounds unshelled)
1 cup water
1 cup fat-free, less-sodium chicken broth
1 tablespoon honey
1/2 teaspoon salt
1/4 cup chopped fresh mint
How to Make It
Melt butter in a medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Add peas, water, broth, honey, and salt; bring to a boil. Reduce heat, and simmer 12 minutes or until peas are tender. Remove from heat; stir in mint. Serve with a slotted spoon.