Sautéed Peas and Radishes. Photo by Erin Feinblatt.

Sautéed Peas and Radishes


When the peas are at the market, you can find radishes, too. And naturally, they make a great combo. Don’t think of shelling peas as being too much work, sit down on your porch or in your garden on a sunny day and enjoy the process. If you have a kid nearby enlist his or her help.

Makes 4–6 servings

  • 1–2 pounds of English or shelling peas
  • 1 bunch of small radishes
  • 1 clove of garlic, finely minced
  • Butter
  • Coarse sea salt and freshly ground pepper, to taste
  • A couple tablespoons of crumbled feta cheese

Shell the peas; you should have 1–2 cups of peas. Trim and thinly slice the radishes, cutting any larger radishes in half. Heat a generous-sized pat of butter in a large skillet over medium heat. Add the garlic and as soon as it begins to sizzle add the peas. Lower the heat and cover, simmering until the peas are just beginning to soften, about 5 minutes. Add the radishes, salt and pepper and continue cooking for another 3–5 minutes.

When the peas are tender and the radishes have softened slightly, they are ready to be served with a little crumbled feta cheese on top and a little extra pepper.

Categories Side Dishes
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