Petit Pois with Kale and Onions

By: Deborah

Petit pois with kale and onions is a quick, healthy side dish that pairs beautifully with roast dinners, fish, or chicken. Simple ingredients, big flavour, and ready in minutes. 

PREP: 10

COOK: 11

TOTAL: 21

Servings: 4 people

PRINT RECIPE PIN RECIPE

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.

KEYWORDS buttery peas with greens, easy pea side dish, healthy green side dish, kale and pea recipe, peas and kale side dish, petit pois with kale, vegetable side dish for roast dinner

Leave a star rating and comment below!