Minted Peas

I suggest the “silver label” version of canned new peas that a few brands offer. They just taste fresher and firmer to me.

Two 15-ounce cans young green peas, drained
2 tablespoons butter
1 teaspoon dried crushed mint leaves
1/4 cup water
1 teaspoon sugar
1 teaspoon bottled lemon juice
1/4 teaspoon salt

Empty peas into serving bowl; set aside. Heat together butter through salt, stirring until butter is melted and mint leaves are well coated and softened. Either pour directly over peas and gently toss, or pour peas into saucepan (gently toss) to heat further.

Serves 6