Sautéed Peas
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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.
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
- 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.
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.
Tips
- Don’t over-salt the peas, you can always add more salt when serving. Plus, salting them too early can dehydrate them.
- 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.
- 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.
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Sautéed Peas
Video
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
Notes
- Don’t over-salt the peas, you can always add more salt when serving. Plus, salting them too early can dehydrate them.
- 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.
- 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!
- Transfer leftovers to an airtight container and store in the freezer for up to 6 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is a nice easy update for peas. I used fresh peas, but dried dill. It turned out great. I highly recommend sprinkling the final product with fresh lemon, it really lifts the flavours
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.
I’m so glad you enjoyed them, I know peas are one of those ingredients, you either love them or hate them. 🙂
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.
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.
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.
I’m sure you’ll love it.
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.
One that yields about 1 cup chopped.