- 2 garlic cloves, smashed with flat side of a knife
- 2 tablespoons unsalted butter
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
- 2/3 cup water
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.