Sautéed Peas

A simple and delicious recipe for Sautéed Peas. This rustic side dish is made in a matter of minutes with a short list of kitchen staple ingredients.

As I always say, sometimes the simplest recipes are the best! These Sautéed Peas are ridiculously easy. Peas, onion, garlic, a little chicken broth and some fresh dill, all sautéed in a pan of butter to create a gorgeous flavor profile for this rustic, simple side dish. In under 30 minutes, you can have these savory and herbaceous peas on your table, ready to serve.

Why Make These Sautéed Peas

• Short, Simple Ingredient List
• Easy To Make
• Versatile & Delicious
• Ready in Under 30 Minutes
• Perfect Side Dish

Plain boiled peas are boring! Sautéing the peas in butter gives them this beautiful crispy texture and when you bite into them, they explode in your mouth with that natural sweet flavor. The combination of fresh dill and sweet peas goes together like peanut butter and jelly. Plus, anything cooked in butter tastes better!

Ingredient Notes

• Butter – I used unsalted to control the sodium level.
• Onion – You’ll want a large onion, white or yellow, chopped.
• Garlic – Fresh is always best! Minced. You can use as much or as little as you’d like.
• Peas – I used frozen green peas, if you want to use fresh peas, feel free!
• Broth – chicken broth or vegetable broth will work! I opt for low sodium.
• Dill – Fresh dill, chopped. You can use dried dill, just keep in mind 1 tbsp fresh is equal to about 1 tsp dried.

How To Make Sautéed Peas

1. Melt the Butter: Melt the butter in a large skillet over medium heat.
2. Cook Onion and Garlic: Add the onion to the skillet and cook for 5 minutes until the onion is soft and translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
3. Add Peas: Add the frozen peas and chicken broth. Season with salt and pepper and stir. Cook for 5 to 10 minutes or until most of the liquid has cooked off.
4. Garnish and Serve: Garnish with lots of fresh dill. Serve with fresh lemon wedges, if preferred.

Tips

1. Don’t over-salt the peas, you can always add more salt when serving. Plus, salting them too early can dehydrate them.
2. Don’t skip the dill. Peas and dill really go great together, and this dish just isn’t the same without the dill. I recommend fresh dill for the most flavor.
3. If you have leftovers, you can toss your sautéed peas in a pasta instead of using them as a side!

Leftovers

Let the peas cool, then transfer to a shallow, airtight container and store in the fridge. Properly stored, your sautéed peas will last for 3-5 days in the refrigerator!

Reheating

Reheat your peas in the microwave or back in a skillet with a little extra butter.

Freezing

Transfer leftovers to an airtight container and store in the freezer for up to 6 months.

More Related Recipes

• Red Wine Mushrooms
• Nanaimo Bars
• Creamy Garlic Parmesan Mushrooms
• Instant Pot Tuscan White Beans
• Couscous Pilaf with Sauteed Mushrooms
• Asian Green Beans

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4.59 from 12 votes

Sautéed Peas

Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

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A simple and delicious recipe for Sautéed Peas. This rustic side dish is made in a matter of minutes with a short list of kitchen staple ingredients.

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Ingredients

• ▢ 4 tablespoon butter (unsalted)
• ▢ 1 large onion (chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 1 pound frozen green peas
• ▢ ¾ cup chicken broth (or vegetable broth, low sodium)
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ½ teaspoon pepper (or to taste)
• ▢ 2 tablespoon fresh dill (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Melt the Butter: Melt the butter in a large skillet over medium heat.
• Cook Onion and Garlic: Add the onion to the skillet and cook for 5 minutes until the onion is soft and translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
• Add Peas: Add the frozen peas and chicken broth. Season with salt and pepper and stir. Cook for 5 to 10 minutes or until most of the liquid has cooked off.
• Garnish and Serve: Garnish with lots of fresh dill. Serve with fresh lemon wedges, if preferred.

Equipment

• 12-inch Cast Iron Skillet

Notes

1. Don’t over-salt the peas, you can always add more salt when serving. Plus, salting them too early can dehydrate them.
2. Don’t skip the dill. Peas and dill really go great together, and this dish just isn’t the same without the dill. I recommend fresh dill for the most flavor.
3. Let the peas cool, then transfer to a shallow, airtight container and store in the fridge. Properly stored, your sautéed peas will last for 3-5 days in the refrigerator!
4. Transfer leftovers to an airtight container and store in the freezer for up to 6 months.

Nutrition Information

Serving: 1servingCalories: 127kcal (6%)Carbohydrates: 5g (2%)Protein: 2g (4%)Fat: 12g (18%)Saturated Fat: 7g (44%)Cholesterol: 31mg (10%)Sodium: 162mg (7%)Potassium: 93mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 370IU (7%)Vitamin C: 3mg (4%)Calcium: 15mg (2%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.