Sometimes it’s so easy being green. The ever-popular pea, a favorite springtime veggie, is arriving in quantity in produce sections, and who’d want to resist its multiple appeals? Along with the vibrant color, there’s the so-edible size, the crunchy-smooth texture and subtly distinctive taste.
When you’re out buying peas, look for firm, crisp pods that are medium to dark green. Peas come in several varieties, and to liven up your table you may enjoy experimenting with all three of the following, as defined in a feature in the May issue of All You magazine:
Snow peas are harvested as flat, tender pods before the peas inside have a chance to develop. The edible pods are great in a stir-fry or sauteed dish, but remember to remove the string that runs along the narrow end. Simply tug at the string and pull, or tease it out with a paring knife.
Garden peas are the variety most people are familiar with; they make a tasty base for a classic pea soup. Garden peas must be removed from their pods, which are inedible, and are either wrinkled or smooth. Opt for the wrinkled kind – they’re sweeter.
Sugar snap peas have thicker pods than snow peas; they’re also plumper. When snapped, they should make a cracking sound, similar to the one green beans make. Try them steamed and tossed with butter, salt and pepper, or eat them raw for a crunchy, nutritious snack.
For a dish to make when time is short and appetite sharp, try this salad – it’s nutritious and economical, as well as full of spring flavor and color.
From All You magazine, makes 4 servings.
Ingredients
4 large eggs
1 1/2 pounds fresh pea pods, shelled (2 cups peas)
6 strips smoked bacon, cut crosswise into 1/2-inch pieces
1/2 small onion
1 garlic clove, smashed
1 tablespoon extra-virgin olive oil
1/2 tablespoon red wine
vinegar
1/2 teaspoon whole-grain
mustard
Directions
Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain and peel.
Meanwhile, bring a medium saucepan half full of water to a boil.
Add peas, reduce heat and simmer until peas are tender, 7-10 minutes. Drain and rinse with cold water.
Cook bacon in a skillet over medium heat, stirring until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
Pour off all but 1 teaspoon fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.
Nutrition information per serving: 236 cal., 16 g fat (5 g saturated), 225 mg chol., 3 g fiber, 13 g pro., 11 g carbo., 360 mg sodium.
