Blistered Peas-in-the-Pod with Lemon and Salt
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Blistered Peas-in-the-Pod with Lemon and Salt- 1 pound fresh English or sweet peas, still in their pods
- Olive oil
- Salt
- Freshly ground black pepper or red pepper flakes
- Finely grated zest and a few wedges of one lemon
- Handful mint leaves, chopped (optional)
- 1/2 cup crumbled ricotta salata or feta (optional)
Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil.Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don¡¯t fall in. Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed. [Note: My grill is small and fairly weak. This might take less time on a more robust grill. Look for blistering, not a measured amount of time.] Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs. There are two ways to serve these: - Edamame-style:?Serve in the closed pods, just like this, to be eaten ¡°edamame-style¡± ¡ª i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod.
- Raft-style:?Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, I season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese.
Serve hot or warm. There will be no leftovers. Source: Smitten Kitchen
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