Buttered Peas and Pearl Onions

Ingredients

• 1 1/2 pounds pearl onions
• 1 cup chicken broth
• 1/4 cup (1/2 stick) unsalted butter
• 3 teaspoons chopped fresh dill
• 2 cups fresh sweet peas, shelled
• 1/2 lemon, juiced
• 1 small bunch watercress, washed and trimmed
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.

In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.