Ingredients
Method
- If using fresh peas, shell them now. They should snap easily when you pull the pod open; if they're tough or stringy, they're past their prime. Place shelled peas in a bowl while you finish prepping.
- Melt butter in a large skillet over medium heat. Once it's foaming and just starting to turn golden at the edges (about 30 seconds), add the garlic and stir constantly for 15–20 seconds until fragrant but not browned — garlic burns fast, so watch it closely.
- Add the peas to the skillet along with the kosher salt. Stir everything together, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for about 4 minutes until the peas are bright green and tender but still have a bit of bite. If you're using frozen peas (no need to thaw), add them straight from the freezer and cook 1–2 minutes longer.
- Remove the skillet from heat. Stir in the lemon juice and fresh herbs — this is where the flavor really wakes up, so don't skip it or rush through. Taste and adjust seasoning with more salt if needed. The peas should taste clean and bright, not starchy or bland.
- Transfer to a serving dish and sprinkle with flaky sea salt just before bringing to the table. Serve immediately; they lose their shine quickly once sitting on a counter.
Nutrition
Notes
Fresh peas are worth the effort, but good-quality frozen peas work just fine — they're actually picked at peak ripeness and flash-frozen. If you use frozen, skip the thawing step and add them directly to the skillet.
Dill pairs beautifully with peas because it's an old-fashioned match (think pea soup). But chives, tarragon, or even parsley all work well if that's what you have on hand.
This dish is best served right away, but you can prep the herbs and measure everything in advance so cooking takes zero thought when it's time.