Photo: Jennifer Causey Styling: Heather Chadduck Hillegas
Mint adds a fresh finish to this side dish, but fresh chopped thyme or oregano leaves will also pair well with the snap peas.
Serves 4 (serving size: 3/4 cup)
1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.
2. Add half of snap peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly.
3. Add half of onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in 1/4 teaspoon rind, and remove from pan. Repeat procedure with remaining oil, peas, salt, pepper, onions, and rind. Garnish with mint.