This recipe calls for fresh peas, but will work fine with frozen ones.

You can serve the peas as a side dish, or make it a meal by topping the peas with a poached or sunny side up egg for each serving.

Serves 6


1 Romaine lettuce, chopped

20 oz. fresh shelled peas

4 green onions, green part only, chopped

1/3 cup chopped mint

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon anise seeds

1/3 cup water

3 tablespoons unsalted butter



1.  Arrange the lettuce at the bottom of a pot, put the peas on top of the lettuce. Top the peas with the green onion, mint, salt, pepper and anise seeds and pour the water in. Cut the butter to small cubes and arrange on top of the peas. Cover the pot.

2.  Bring to boil over medium-high heat, lower the heat to medium-low and cook for 4-6 minutes, shaking the pot from periodically, until the peas are just al-dente.

3.  Serve as a side dish, or top with a poached egg for each person.

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