Lately, I’ve been going through a pea phase. I’ve been buying up sugar snap peas by the pound and adding them to every meal I made. They are by far one of my most favorite vegetables. Right now they are blooming in our garden and there was no way I could pass up making a delicious meal with them.
While my favorite way to eat peas is fresh out of the garden, sometimes I like to change it up a bit. By searing or sautéing the peas, their vibrant green color pops even more and you are still able to maintain some of the crunchiness. When I made this recipe I meant for it to be a side dish but it was so yummy that I ended up eating the whole thing! I hope you enjoy it as much as I did!
Sarah
Ingredients:
- 2 tbsp olive oil
- 1 pound sugar snap peas, strings removed
- 3-4 green onions, diced on an angle about 1/2 inch long
- sea salt
- black pepper
- fresh lemon juice (optional)
Preparation:
- Heat a large sauté pan on high heat for about 1 minute. Add the oil and let it heat for about 1 minute or until it is hot.
- Add the peas to the pan and toss to coat. Sprinkle with a pinch or two of salt and toss again. Cook, untouched, for 1 minute.
- Add the green onions and toss to combine. Let cook for 1 minute. Toss and cook again, undisturbed for 2 minutes.
- Remove from heat and season with a some freshly ground black pepper and a squirt of lemon juice (if using).
Nutritional Info:
Makes 4-6 servings.
Nutrients per serving: Calories: 71.5, Cal. from Fat: 42, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 5g, Fiber: 0g, Sugars: 0g, Protein: 1g, Sodium: 0mg, Chol: 0mg
Notes:
This dish is best when eaten right away.
