Mushy Minty Peas
  • ¼ cup Whole Plain Greek Yogurt
  • Kosher Salt
  • 2 cups cooked fresh peas or thawed frozen peas
  • 1 tbs finely chopped fresh mint leaves
  • Freshly ground black pepper
  1. Bring the yogurt and a ¼ tsp of salt to a slow boil in a large skillet over medium heat. Do this slowly as the yogurt could curdle if heated to quickly. Boil for about 2 minutes.
  2. Add the peas and mint and stir until heated through. Transfer the mix to a food processer and pulse to puree half of the peas. Season the puree to taste with salt and pepper. Serve immediately.
Recipe by janie-jean at