• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Main Menu
  • Browse All Recipes
  • By Course
    • Breakfast
    • Appetizers
    • Lunch
    • Dinner
    • Desserts
    • Side Dishes
    • Soups
    • Salads
    • Sandwiches
    • Drinks/Cocktails
    • Sauces & Dressings
  • By Method
    • Crockpot
    • Instant Pot
    • One Pot
    • Air Fryer
    • Casseroles
  • By Season
    • Spring
    • Summer
    • Fall
    • Winter
  • By Cuisine
    • Asian
    • Italian
    • Mexican
    • European
    • Indian
    • Romanian
    • Mediterranean
    • Middle Eastern
    • American
  • By Ingredient
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Lamb
    • Vegetarian
    • Pasta
    • Spices
  • By Holiday
    • Christmas
    • Easter
    • Thanksgiving
    • Game Day
    • Valentine's Day
    • St. Patrick's Day
    • Cinco de Mayo
    • Mother's Day
    • Memorial Day
    • Father's Day
    • 4th Of July
    • Labor Day
    • Halloween
Cookbooks
Shop Favorites
About Jo
Contact
Facebook
Instagram
Pinterest
YouTube
TikTok
FREE recipe eBook!
Search...
All Recipes
Soups
Baking
Pasta
Sides
Sandwiches
Instant Pot
30 Minute
One Pot Meals
Dips & Dressings
Side Dishes One Pot 30 Minutes or Less
4.6 from 11 votes

Sautéed Peas

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •5/19/22 8 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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.

sautéed peas in a skillet with a serving spoon inside.

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

overhead shot of all the ingredients needed to make sautéed peas.
  • 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

process shots showing how to make sautéed peas.0217
  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.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

How To Serve

Sauteed peas are an awesome side dish, pairing well with almost any dinner recipe you can think of! The buttery flavor peas and onion along with your favorite protein and starch is unmatched.

What Can I Add To These Peas?

Feel free to incorporate your favorite spices or fresh herbs to this recipe! Bacon is also another option I always recommend, just because.. bacon makes everything better.

Frozen Peas VS Fresh Peas

Using garden fresh peas are best, but most of us don’t have that option! I use regular frozen peas from the grocery store because it’s easiest, no need to defrost before cooking.

sautéed peas in a skillet with a serving spoon inside.

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.

sautéed peas in a bowl with a fork inside.

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

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.

sautéed peas in a skillet with a serving spoon inside.
Print
4.55 from 11 votes

Sautéed Peas

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
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.
4

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

Video

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.

sautéed peas in a skillet with a serving spoon inside.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 514
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
JennW
JennW
Posted: 21 days ago

5 stars
I want to love peas. They aren’t a go to vegetable for me, but I need more veggies in my life, so I figured I’d give this one a shot. YUMMY! I’ll make this again for sure. It’s got enough sweet from the pea and savory from the chicken stock, so good.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  JennW
Posted: 20 days ago

I’m so glad you enjoyed them, I know peas are one of those ingredients, you either love them or hate them. 🙂

0
Reply
Quincella
Quincella
Posted: 7 months ago

5 stars
A great simple and easy recipe. Cooked peas a little longer than directions. We like them less crunchy and a little softer.
Will definitely make again.

0
Reply
gloria k
gloria k
Posted: 1 year ago

Peas were a staple when I grew up and now my kids eat them up.
Our recipe (mother & grandmother) would bake the peas with a good olive oil, lots of chopped garlic, salt and a generous portion of black pepper. During holidays we added cut mushrooms and then baked about 30 minutes in a 350 oven.

0
Reply
Suzanna
Suzanna
Posted: 2 years ago

I make something similar, without the dill and adding a bit of sugar. I have to try the dill next time. I’ve just never thought of it before. Thank you for the idea.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Suzanna
Posted: 2 years ago

I’m sure you’ll love it.

0
Reply
carol
carol
Posted: 2 years ago

I have a problem with recipes stating a large onion. I would like to know what you consider a large onion because I only use big sweet onions. So what do you consider a large onion. So many sizes of onions how are we suppose to know what a large onion means in your words.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  carol
Posted: 2 years ago

One that yields about 1 cup chopped.

0
Reply

sidebar

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz