- Coarse salt
- 1 1/2 cups fresh shelled peas
- 1/2 pound sugar snap peas, strings removed and cut into thirds on the bias
- 3 tablespoons unsalted butter
- 1/2 cup homemade or store-bought low-sodium vegetable stock or water
- 1 ounce pea leaves
Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.
Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.