- 2 teaspoons canola oil
- 1/2 cup chopped shallots
- 3 cups fresh or frozen peas (see Tip)
- 1 cup reduced-sodium chicken broth or vegetable broth
- Pinch of sugar
- 2 tablespoons shredded fresh mint
- 1 teaspoon butter
- Salt and freshly ground pepper to taste
- Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and pepper and serve.