Sautéed Sugar Snap Peas
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- 1 pound fresh sugar snap peas
- 1 tablespoon butter
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- Cook fresh sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process. Drain. Melt butter in a large skillet; stir in peas, lemon juice, and 1/2 tsp. salt, and cook 1 minute or until thoroughly heated. Serve immediately.
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