Ingredients
- 2 cups green peas
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 red onion(s)
- 2 cloves garlic
- 1/3 cup vegetable stock
- 1/2 lemon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon white wine
- 1 tablespoon parsley
- to taste salt
- to taste fresh cracked pepper
Quick, fresh, and flavorful – our Lemon Garlic Sautéed Green Peas recipe is the perfect Mediterranean side dish. We’ve cooked green peas in every possible way over the years, but this lemon garlic version is the one that always wins.
The peas stay sweet and tender, the garlic is fragrant instead of sharp, and the lemon brightens everything without taking over.
What I love most is how quickly it comes together on the stovetop. This Mediterranean peas recipe is simple to put together.
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Recipe steps
Step 1. Prepare vegetables2 minutes Peel and chop onion and parsley. |
Step 2. Sauté aromatics3 minutes Heat olive oil and butter, sauté onion until soft, add grated garlic and cook until fragrant. |
Step 3. Cook peas, add lemon & parsley5 minutes Add peas, white wine, and vegetable stock. Simmer 4–5 minutes until tender. Stir in lemon zest, lemon juice, butter and parsley. Season with salt and pepper. |
Step 4. Serve1 minute Transfer peas to a dish and serve warm. Enjoy! |
Which season is this recipe best for?
Lemon Garlic Sautéed Green Peas are at their absolute best in late spring and early summer, when fresh peas are naturally sweet and almost buttery on their own. That’s when we barely have to do anything to them to make this dish shine.
Spring peas cook quickly, keep their color, and absorb the lemon and garlic beautifully. Outside of that season, I reach for frozen green peas without hesitation.
Good frozen peas are picked at peak ripeness, and for a sautéed green peas recipe like this one, they actually perform better than tired, out-of-season fresh peas. The key is to cook them straight from frozen and keep the sauté short so they stay bright and slightly firm.
Where can I buy the ingredients for this recipe?
One of the reasons I love making Lemon Garlic Sautéed Green Peas is that the ingredients are easy to find, but choosing them well makes a big difference.
I buy fresh peas from farmers’ markets when they’re in season and frozen peas from reliable brands the rest of the year.
Olive oil should be extra virgin and flavorful, because it’s part of the sauce, not just a cooking medium.
I always use unsalted butter so I can season the dish properly myself.
Red onions should feel heavy and firm, and garlic should be fresh and aromatic. For the lemon, I look for unwaxed fruit since we’re using the zest.
Parsley should be bright and crisp, and fresh.
Can I substitute the ingredients in this recipe?
This Lemon Garlic Sautéed Green Peas recipe is forgiving, but it does reward smart substitutions.
If you don’t have a red onion, you can use a shallot, which gives a slightly softer sweetness. Yellow onion works too, though it’s a bit stronger.
If you prefer to skip butter, you can use only olive oil, but you’ll lose some richness.
Garlic is essential, but you can adjust the amount to your taste. Vegetable stock can be replaced with water if needed, though the sauce will be lighter.
If white wine isn’t an option, I add a touch more lemon juice at the end to keep that brightness.
Parsley can be swapped for dill or mint for a different Mediterranean feel, but parsley keeps the dish grounded and classic.
Can I make this recipe part of a menu?
Lemon Garlic Sautéed Green Peas fit effortlessly into a Mediterranean menu, which is why we make them so often. They’re perfect alongside Gourmet Pan-Fried Sea Bream, Dutch Oven Whole Roast Chicken with Plums, veal cutlets, or seafood, and they balance richer dishes beautifully.
This sautéed green peas dish works just as well on a busy weeknight as it does on a more polished table, which makes it incredibly useful. It’s the kind of side that never feels out of place.
For dessert, options like Panna Cotta with Strawberry Compote, Cherry Pavlova, or fresh berries with mascarpone create a refreshing and satisfying finish.
Which drinks would you pair it with?
Because Lemon Garlic Sautéed Green Peas are fresh and bright, they pair best with drinks that don’t overpower them.
We usually reach for crisp, aromatic white wines that highlight the lemon and herbs without overpowering the peas. Portuguese wines are perfect here – a Vinho Verde is light and wonderfully refreshing, while a Loureiro or Alvarinho offers floral notes and bright acidity that complement the dish beautifully.
If you prefer something a bit richer, a chilled Portuguese white blend from the Douro or Dão regions works nicely as well.
For non-alcoholic options, sparkling water with a slice of lemon is my go-to, and chilled herbal teas like mint are surprisingly good companions for Mediterranean vegetable dishes.
How long can I store this recipe leftovers?
If you have leftovers, Lemon Garlic Sautéed Green Peas keep well in the refrigerator for up to two days in an airtight container.
The peas will soften slightly, but the flavors remain pleasant. When reheating, I always use the stovetop over low heat and add a small splash of vegetable stock or water to loosen the sauce. Gentle reheating makes a big difference and helps the peas stay vibrant.
Recipe tips & tricks
Here are my tips on how to make this recipe perfect:
- Always heat the olive oil gently before adding the butter to prevent burning and preserve flavor.
- Cook the red onion slowly until soft and translucent; avoid browning, which can overpower the peas.
- Stir the peas gently once added so they stay whole and tender.
- Stir in the lemon juice gradually, tasting as you go to maintain balance.
We make this Mediterranean Lemon Garlic Sautéed Green Peas recipe because we love how it tastes. The peas are tender, the garlic is fragrant, and the lemon brings everything to life at the very end. It’s fresh, savory, and bright in a way that makes you want just one more spoonful.
