This Is My Favorite Spring Side Dish (My Whole Family Loves It)

The humble frozen pea is the unsung hero of my household. Peas are always there for me when I need to add a bit of sweetness and freshness to a stew, curry, or pasta. If I need a last-minute veggie side, I know I can always pull a cup or two from my Costco-sized bag in the freezer, which seems to magically always be full. They are one of the only vegetables that I actually prefer the frozen variety to fresh. 

While other vegetables have seen a bit of a culinary renaissance in the last decade (Brussels sprouts and cauliflower, I’m looking at you), peas still seem to be a bit of an afterthought. As the self-proclaimed PR rep for peas, allow me to introduce you to your new favorite side dish:  creamed peas. 

You know the creamy, silky creamed spinach you can get at a classic steakhouse? It’s just like that, but with bright, tender green peas. I love serving this dish during spring holiday gatherings—it’s great paired with Easter ham—but it’s also easy enough to whip up for a weeknight dinner, too. 

My kids like to keep things pretty plain, but if you are feeling fancy, finish it off with some fresh lemon zest or even cooked and crumbled bacon. If you swap the frozen peas for fresh, just be sure to shell, blanch, and shock them first, then proceed with the recipe as written. 

How To Make My Creamed Peas

To make four servings, you’ll need:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 (10-ounce) bag frozen peas
• 1/4 cup water
• 1/4 cup heavy cream
• 1 pinch ground nutmeg

In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring often, until it begins to soften, about 3 minutes. Season to taste with salt and pepper.

Add the peas and water and bring to a boil. Reduce the heat to a simmer and cook until the peas are bright green and tender, 4 to 5 minutes. Add the cream and nutmeg and cook over medium heat until the cream has thickened slightly, 2 to 3 minutes more, then serve.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. 

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