• 2 tsp olive oil
• 1 small shallot - minced
• 1 med garlic - minced
• 1 lb frozen baby peas
• 1/4 cup low sodium chicken broth
• 1/4 tsp sugar
• 1/4 cup minced fresh mint leaves
• 1 Tbsp unsalted butter
• 2 tsp lemon juice

1. Heat oil in 12“ skillet until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 min. Add garlic and cook stirring frequently, until fragrant, about 30 sec.
2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3-5 min.
3. Add mint and butter and toss until incorporated.
4. Remove pan from heat; stir in lemon juice. Season with salt and pepper.

Serves: 4      Total cook time: 8 min.
Source: Cook's Illustrated Nov/Dec 2009