Have I mentioned that I am making the food for my father-in-law's church Christmas dinner? Well, I am. So I've had to test new recipes. He requested it be English/Dickensian in nature. That is a new realm for me. I know mushy peas aren't really Dickensian, but I wanted something bright and vibrant for the table that wasn't just a salad. I know this sounds like bad baby food, but seriously, so delicious. I think the key is leaving some of the peas whole so you get little bursts of sweet goodness.
1/2 med onion, diced
2 tsp extra virgin olive oil
1 tsp minced garlic
12 oz frozen green peas, thawed*
1/4 C vegetable or chicken broth (low sodium)
1/4 tsp rubbed sage
salt and pepper
Heat oil over med heat. Saute onions until soft and translucent. Add garlic and cook ~1 minute. Remove from heat, add peas, broth, and sage. Use a potato masher to mash peas about 2/3 of the way. You still want some that are whole. Salt and pepper to taste.
Heat over medium before serving.
*If you find a package of peas that is 1 lb (16 oz), it will definitely serve 4 people. You may need to up the broth to 1/3 C.