Food & Cooking Recipes Appetizers Smashed Peas with Fresh Mint 4.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 Serve this fresh-tasting spread with wedges of our Herb-Scented Flatbread. Ingredients 1 medium leek (8 ounces), white and pale-green parts only 2 tablespoons olive oil 1 teaspoon minced garlic 6 tablespoons finely chopped shallots (about 3) ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 cups frozen peas, thawed 2 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat ¼ cup chopped fresh mint Directions Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels. In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes. Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary. Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature. Cook's Notes When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2. Rate it Print