Sautéed Peas With Shallots And Mint

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add mint and butter and toss to combine. Off heat, stir in lemon juice. Season with salt and pepper to taste and serve immediately.

SAUTÉED PEAS WITH LEEKS AND TARRAGON
Substitute 1 small leek, white and light green parts only, halved lengthwise, cut into 1⁄4-inch pieces, and washed thoroughly, for shallot and increase cooking time in step 1 to 3 to 5 minutes (leek should be softened). Substitute heavy cream for broth, 2 tablespoons minced tarragon for mint, and white wine vinegar for lemon juice.

SAUTÉED PEAS WITH MUSHROOMS AND THYME
Substitute 6 ounces trimmed and quartered cremini mushrooms for shallot, and increase cooking time in step 1 to 3 to 5 minutes (mushrooms should be light golden brown). Substitute 2 tablespoons minced fresh thyme for mint.

SAUTÉED PEAS WITH HAM AND CHIVES
Substitute 3 ounces deli ham, cut into 1⁄4-inch cubes (about 1⁄2 cup), for shallot and decrease cooking time in step 1 to 1 minute. Substitute 2 tablespoons minced fresh chives for mint.

SAUTÉED PEAS WITH FENNEL
Substitute 1⁄2 small fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and cut into 1⁄4-inch pieces, for shallot and increase cooking time in step 1 to 3 to 5 minutes (fennel should be softened). Substitute 2 tablespoons minced fennel fronds for mint.

SAUTÉED PEAS WITH COCONUT MILK AND CILANTRO
Substitute 2 tablespoons grated fresh ginger for shallot and decrease cooking time in step 1 to 1 minute. Substitute 1⁄4 cup coconut milk for broth, 1⁄4 cup minced cilantro for mint, and 2 teaspoons lime juice for lemon.