Ingredients
2 teaspoons canola oil
1/2 cup chopped shallots
3 cups fresh or frozen peas, (see Tip)
1 cup reduced-sodium chicken broth, or vegetable broth
Pinch of sugar
2 tablespoons shredded fresh mint
1 teaspoon butter
Salt & freshly ground pepper, to taste
Preparation
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and pepper and serve.
