Instructions: Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the used lemons as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.

Remove the lid from the skillet, and continue to simmer 1 to 2 minutes until almost all the water has evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.

Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.

Makes 4 servings.

Cuisine: "Mexican"

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