Sauteed Sugar Snap Peas with Chile, Lemon, and Mint
Serves 4 (serving size: 3/4 cup)
Photo: Jennifer Causey Styling: Heather Chadduck Hillegas
4 teaspoons olive oil, divided
3/4 pound sugar snap peas, trimmed
1/4 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper, divided
2 green onions (green and light green parts only), thinly sliced and divided
1/2 teaspoon grated lemon rind, divided
2 teaspoons chopped fresh mint
Est. added sugars 0g
How to Make It
Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.
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.
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.