Sauteed Snap Peas
Quick, easy, and delicious, this blistered snap peas recipe is bursting with fresh flavors. It makes a great side dish for any occasion.
Servings 4 ¾-cup servings
Calories 71kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces sugar snap peas about 3 cups, trimmed if needed
- 1 clove garlic minced
- 3 tablespoons chopped fresh mint more to taste
- ½ lemon juiced; more to taste
- Flaky sea salt to taste
Instructions
- Warm olive oil in a medium or large skillet over medium heat. Add the snap peas and cook, stirring occasionally, for about 5 minutes until they start to soften.
- Stir in the garlic and chopped mint. Cook for another 3 to 5 minutes, stirring occasionally, until blistered to your liking.
- Remove from heat. Add lemon juice and salt to taste. Enjoy!
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Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Enjoy cold or reheated in the microwave.
- Variations: use dill or basil instead of mint, finish with soy sauce for an Asian-inspired twist or balsamic vinegar for a little sweetness
Nutrition
Serving: 0.75cup | Calories: 71kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 198mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1084IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 2mg