- 1 package (10 ounces) frozen peas, thawed
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1 tablespoon minced fresh savory or 1-1/2 teaspoons dried savory
- 2 tablespoons butter
- 1/2 teaspoon salt, optional
- 2 tablespoons diced pimientos
- In a large saucepan, saute the first four ingredients in butter until crisp-tender. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. Stir in salt if desired and pimientos. Yield: 6 servings.
Originally published as Zesty Buttered Peas in Taste of Home June/July 1995, p41
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Reviewed Feb. 24, 2010
After making this recipe, I am enamored with savory (I used dried).