Two peas with marjoram

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 tablespoon butter or olive oil
  • 4 ounces (115 g) sugar snap peas, each cut in half on the diagonal
  • 12 ounces (340 g) shelled fresh or frozen English peas
  • Scant ½ teaspoon salt
  • A couple of small sprigs fresh marjoram



In a large skillet or sauté pan, melt the butter over medium-high heat. Add the sugar snap peas, English peas, and salt and cook, tossing frequently, until all the peas are just tender, about 5 minutes. Add about 2 tablespoons water at the end of cooking, and tear in the marjoram. Serve immediately.