If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
But we decided Easter side dishes deserve more respect. Take peas. Nobody loves them straight up, but give them a simple saute with butter and a trio of seeds and they are a dish worth getting excited about.
Butter-Spiced Skillet Peas
Start to finish: 15 minutes
2 tablespoons unsalted butter
1/2 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon smoked paprika
10 ounces sweet peas
Kosher salt and black pepper
In a medium skillet over medium heat, melt the butter. Add the caraway seeds, coriander, mustard and paprika. Cook, stirring frequently, until toasty smelling, about 2 to 3 minutes. Add the peas and saute for 3 to 4 minutes, or until just tender. Season with salt and black pepper.
Nutrition information: 110 calories; 50 calories from fat (45 percent of total calories); 6g fat (3.5g saturated; 0g trans fats); 15mg cholesterol; 10g carbohydrate; 4g fiber; 0g sugar; 4g protein; 120mg sodium.
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