Petit pois with kale and onions is a simple but flavour-packed side dish that proves vegetables don't need to be complicated. Sweet petit pois are paired with tender kale and gently softened onions, finished with mustard and seasoning for a dish that's fresh, comforting, and incredibly versatile. Ready in under 15 minutes, it's perfect for roast dinners, weeknight meals, or as a lighter alternative to heavier vegetable sides.
Sweet peas with earthy kale and savoury onions are a perfect side dish combination that goes so well with many dishes. An ideal side dish to serve at Christmas, with roast chicken, beef or pork, sausages or with fish dishes like salmon or sea bass.
See the Tips below and Notes within the recipe card for some different flavour variations to try out.
Kale is rich in vitamins A, C, and K, while petit pois provide fibre and plant-based protein, making this side dish both nourishing and satisfying.
Tips
- Optional variations:
- Garlic butter version - add crushed garlic with the kale.
- Bacon and pea version - add cubes of pancetta or bacon lardons at the same time as the onions.
- Lemon and herb - finish with lemon zest and chopped parsley or mint.
- Creamy version - add a splash of double cream or crème fraiche.
- Vegan version - use nutritional yeast instead of butter.
- This petit pois with kale and onions recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - defrost and squeeze out excess moisture before cooking.
Petit pois are smaller, sweeter, and more tender than standard garden peas.
It's best served fresh but can be reheated gently with a splash of water or butter.
Vegetarian as written; vegan if you omit the butter and use more oil.
Roast chicken, pork chops, salmon, sausages, or as part of a roast dinner.
Yes - bacon, pancetta, or flaked smoked fish work very well.
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How to make this Petit Pois with Kale and Onions
Ingredients
- 1 tbsp extra virgin olive oil
- 40g unsalted butter
- 1 onion (approx. 140g), finely chopped
- 300g frozen petit pois (or peas)
- 180g bag kale, tough stalks removed
- 100ml vegetable stock (or water)
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- Heat the oil and butter in a large frying pan or skillet (with lid) over a medium heat. When the butter is melted, add the onions and cook for 6 minutes, until softened, stirring occasionally.
- Add the petit pois, kale and stock (or water). Cover with a lid and steam for 5 minutes, stirring occasionally, until the kale has wilted down. Stir through the mustard, season with salt and freshly ground black pepper and transfer to a serving dish.
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Petit Pois with Kale and Onions
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 40 g (1.4 oz) unsalted butter
- 1 onion (approx. 140g) finely chopped
- 300 g (10.6 oz) frozen petit pois (or peas)
- 180 g (6.3 oz) bag kale tough stalks removed
- 100 ml (3.4 floz) vegetable stock (or water)
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- Heat the oil and butter in a large frying pan or skillet (with lid) over a medium heat. When the butter is melted, add the onions and cook for 6 minutes, until softened, stirring occasionally.
- Add the petit pois, kale and stock (or water). Cover with a lid and steam for 5 minutes, stirring occasionally, until the kale has wilted down. Stir through the mustard, season with salt and freshly ground black pepper and transfer to a serving dish.
Notes
- Optional variations:
- Garlic butter version - add crushed garlic with the kale.
- Bacon and pea version - add cubes of pancetta or bacon lardons at the same time as the onions.
- Lemon and herb - finish with lemon zest and chopped parsley or mint.
- Creamy version - add a splash of double cream or crème fraiche.
- Vegan version - use nutritional yeast instead of butter.
- This petit pois with kale and onions recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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