for 10–12 minutes, stirring once or twice, until they are tender and bright green.
Remove the lid and continue to simmer on low for another 3–5 minutes, stirring occasionally, until most of the liquid has reduced and thickened slightly but the peas are still moist.
Add the butter to the saucepan. Stir slowly and continuously over low heat until the butter is fully melted and forms a glossy, silky sauce that coats the peas. Taste and, if desired, add a small pinch of salt to enhance the sweetness.
Turn off the heat and let the peas sit on the warm burner for 2–3 minutes to allow the flavors to meld and the sauce to cling. Give them one last gentle stir, then transfer to a serving bowl and serve warm.
Variations & Tips
For a vegetarian version, use vegetable broth instead
