Snap Peas with Lemon and Mint
Ingredients:
1 tablespoon olive oil
3 cups sugar snap peas, trimmed, pat dry with a paper towel
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ teaspoon minced fresh mint leaves
¼ teaspoon finely grated lemon zest
Recipe directions:
Heat olive oil in a skillet over medium-high heat. Add the snap peas, salt, and pepper, and stir to coat the peas in the oil and seasoning. Let cook, untouched, for about 3 minutes or until the peas begin to blister. Turn and cook for another minute, until the peas are crisp-tender. Transfer the peas to a bowl and sprinkle with the mint and lemon zest.