Peas, mint, and garlic that have been freshly harvested make this vegetable side dish a taste of spring.
1 pound sugar snap peas (2 cups)
2 cloves garlic, halved
1 tablespoon canola oil
2 cups fresh or thawed frozen peas
1/4 cup fresh mint leaves, chopped, or 1 tablespoon dried mint
1/2 teaspoon sugar
1/2 teaspoon salt
How to Make It
Heat a large saucepan of water to boiling. Add the snap peas and cook 2 to 3 minutes. Drain and rinse under running cold water. In a large skillet over medium-low heat, cook the garlic in the oil until golden. Remove and discard the garlic. Add the sugar snap peas and fresh or thawed peas and cook until tender, 3 to 5 minutes. Remove from heat and add the mint, sugar, and salt.
Nice variation on peas. Took to a church dinner tonight---nearly all gone! Pretty easy to make. Used fresh snow peas & mint; frozen peas. Worked great!
April 2014 Made this for Easter dinner---a hit with the family!
I was looking for a simple but elegant vegetable side to go with a Moroccan chicken main dish for company. The chicken was complicated and I knew I couldn't devote much time to a side, and this looked quick & easy but complimentary to the flavors, with the mint and garlic. Also, I couldn't find fresh sugar snap peas so I used thawed frozen and they worked just as well. These peas were DELICIOUS! Not too much of any flavor, but enough of each. It's like the sugar and salt performed magic, making them neither too sweet nor salty but more flavorful than plain peas. Same with the garlic and mint. AND it was easy - a keeper-repeat dish for sure!