Once the liquid is simmering, reduce the heat to low. Cover the pan and let the peas cook for 10–12 minutes, stirring once or twice, until they are tender and bright green.
Remove the lid and continue to simmer on low for another 3–5 minutes, stirring occasionally, until most of the liquid has reduced and thickened slightly but the peas are still moist.
Add the butter to the saucepan. Stir slowly and continuously over low heat until the butter is fully melted and forms a glossy, silky sauce that coats the peas. Taste and, if desired, add a small pinch of salt to enhance the sweetness.
Butter melting into glossy green peas in a saucepan
Butter melting into glossy green peas in a saucepan
Turn off the heat and let the peas sit on the warm burner for 2–3 minutes to allow the flavors to meld and the sauce to cling. Give them one last gentle stir, then transfer to a serving bowl and serve warm.
Variations & Tips
For a vegetarian version, use vegetable broth instead of chicken broth, or simply use water and a slightly larger pinch of salt at the end. If you like a richer finish, stir in an extra tablespoon of butter right before serving or add a splash of heavy cream for a creamier glaze.
Serving bowl of buttered sweet peas ready for dinner
Serving bowl of buttered sweet peas ready for dinner
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