Now that Spring seems to have officially sprung, I just feel like making all sorts of different green springy-seeming vegetables again! These will remind you of something you'd get at a Chinese restaurant. I made them the other night with grilled chicken and the bowl disappeared like magic! They're crisp, semi-spicy and just slightly smoky. Addictive!!
For weeknight meals, I love side dishes that don't take much thinking about and in that category, this dish is a no-brainer! There's really not much of a recipe here and I wasn't planning to share it, but my daughter, convinced me to, saying, "But, Mom, this is just the kind of thing people want to know how to make!" So without further ado...
Sauteed Sugar Snap Peas
Makes about 4-5 servings
Prep Time: 15 minutes; Cook Time: 5 minutes
- 1 1/2 pounds fresh sugar snap peas
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or sea salt
- 3/4 teaspoon black pepper
- additional salt to taste
1. Cut off the stringy ends from the sugar snap pea pods.
2. Heat the oil in a large skillet over medium-high heat. When shimmering, add the peas, the salt and pepper and saute for about 5 minutes, stirring every now and then. When sugar snap peas are crisp tender, remove them from the heat and transfer to a serving bowl. Season with additional salt if necessary and serve immediately.
Note: Recipe adapted from Ina Garten via The Food Network, http://www.foodnetwork.com/recipes/ina-garten/sauteed-sugar-snap-peas-recipe.html