1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.