Snap Peas with Lemon and Mint make for a quick and delicious side dish or snack.
Serve these warm as a side or put out a bowl of Snap Peas with Lemon and Mint as you would edamame. They’re totally snackable – a great alternative to chips or nuts – and sweet enough to tempt even the veggie skeptics.
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
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.