The Washington Post

Peas and Onions

Peas and Onions 8.000

Jennifer Chase for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jun 29, 2018

This is the perfect side for a plate of spaghetti and meatballs — maybe even better than a green salad. It's definitely worth it to use fresh green peas when they're in season.

To read the accompanying story, see: My grandmother’s Sunday dinners were magical. Could I re-create them for my own family?.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

Ingredients
  • Extra-virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 1 pound bagged frozen peas (see headnote)

Directions

Heat the oil in a large cast-iron skillet over medium heat. Once the oil shimmers, stir in the onion, then add the peas. Cook for 5 to 10 minutes, stirring occasionally, until the onion is lightly browned and the peas are tender.

Serve hot.

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Recipe Source

From Los Angeles writer Lauren DePino.

Tested by Bonnie S. Benwick.

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Avg. Rating (3)

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Nutritional Facts

Calories per serving (using 1 tablespoon oil): 50


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 55mg 2%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 3g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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