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Lemon-Scented Sugar Snap Peas

Dress up sugar snap peas with butter, garlic, lemon juice, and lemon rind for a simple, yet elegant, side dish.

Southern Living NOVEMBER 2002

  • Yield: Makes 4 to 6 servings

Ingredients

  • 2 pounds fresh sugar snap peas
  • 2 tablespoons butter or margarine
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

Cook peas in boiling salted water to cover 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain. (To make ahead, wrap peas in paper towels, and place in a zip-top plastic bag. Seal and chill 8 hours.)

Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

Note:

This can be doubled to serve eight.

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Lemon-Scented Sugar Snap Peas recipe

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