Snap peas are one of my favorites from the garden. Drew loves them too. He picks them and eats them raw right off the vine. I love to sauté them in a little bit of olive oil, minced garlic, salt, and pepper. They’re nice and simple that way. Clean eating. You don’t have to blanch them first. They soften right up but be sure to stir them the whole time to keep them from burning. Depending on the mood you’re in you could add a splash of soy sauce and even sprinkle in sesame seeds. I’ve also sliced up some cherry tomatoes and served them on top after they’re done cooking. They’re a great option to getting your greens and go well with a steak and rice.
Recipe for Sautéed Snap Peas
Ingredients:
1 pound fresh snap peas
1-2 tablespoons olive oil
1 tablespoon garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
Directions:
Clean and dry snaps peas. Cut stems off each pod. In a large skillet heat the olive oil over medium-high heat. Add the garlic, seasoning it with salt and pepper to taste, and sauté until lightly browned and aromatic, about 1 minute. Stir frequently. Add the snap peas and a little more salt and pepper to taste, tossing frequently. Cook until they’re lightly browned, about 3 to 5 minutes. Serve immediately.
