Sautéed Peas with Shallot and Mint | America's Test Kitchen

Ingredients

• 2 teaspoons olive oil
• 1 small shallot , minced (about 1 1/2 tablespoons)
• 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
• 1 pound frozen baby peas (3 cups) (see note)
• 1/4 cup low-sodium chicken broth
• 1/4 teaspoon sugar
• 1/4 cup minced fresh mint leaves
• 1 tablespoon unsalted butter
• 2 teaspoons juice from 1 lemon
• Table salt and ground black pepper