A stovetop braise of canned peas in cream and stock, finished with garlic and thyme. This shelf holds one ingredient, so the recipe builds from staples into something warm and comforting for a short weeknight.

Serves 2. 25 minutes, 10 at the stove.

About 540 calories a serving, 27 g protein, 31 g carbohydrate, 35 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a saucepan over medium heat. Mince 2 garlic cloves and add them to the pan, stirring until fragrant, about 1 minute.
2. Drain the one 15 oz can of peas and add them to the pan along with 1/4 cup stock and 1/2 cup heavy cream. Stir to combine.
3. Bring to a simmer and add 1 teaspoon dried thyme, salt, and pepper to taste. Simmer for 12 minutes, stirring occasionally, until the sauce thickens slightly and the peas are warmed through.12 min

Note Swap the cream for half-and-half or milk if you prefer a lighter sauce. Leftovers keep three days refrigerated and can be reheated gently on the stove. Serve this over rice or egg noodles, or alongside roast chicken or grilled fish.