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Michael Symon's Charred Sweet Peas and Mint

Charred Sweet Peas Mint Michael Symon
Sweet Pea Salad
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Charred Sweet Peas and Mint Recipe: Revamp sweet peas with a drizzle of lemon and a hint of chili flake.
  • 1 pound Sweet Peas in the shell (about 5 cups)
  • 2 Lemons (zest and juice)
  • 1 teaspoon Chili Flake
  • 1/2 cup Mint (chopped)
  • Flaky Sea Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Place a griddle over medium-high heat.
  • 2
    1 pound Sweet Peas in the shell (about 5 cups)
    De-string peas. Scatter the peas on the griddle and let them sit for a minute before touching them. 
  • 3
    Stir and let cook one minute longer, until just beginning to char. Taste and make sure the peas are cooked enough. There should be a bite left but they should not be fibrous.
  • 4
    1 teaspoon Chili Flake
    2 Lemons (zest and juice)
    1/2 cup Mint (chopped)
    Flaky Sea Salt
    In a large bowl, add the chili flake, lemon zest, juice and the mint. Add the peas and toss to coat. Serve with a generous sprinkle of flaky sea salt and eat like edamame.

    Helpful Tips:
    1. You can also make these peas on a grill.
    2. Break the tip of the pea and peel down the side to prepare them.
    3. You can remove the chili flake if you prefer less heat.

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