Veggies

Blistered Sugar Snap Peas

Here’s a simple and tasty way to serve up sugar snap peas as a quick side dish

Rinse one pound of sugar snap peas & remove the end and fibrous string from each of the pods

This is a great job for a little sous chef if you have one available

Our daughter, Marin, is usually recruited for jobs such as these

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Melt 1/2 teaspoon of butter in a pan heated to medium-high and sprinkle in 1/2 teaspoon of crushed red pepper flakes

Mix the pepper flakes around for barely one minute.  You want to release the aromatics, not scorch them

Add in your prepared sugar snap peas and toss to coat with the butter and pepper flakes

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Since you’re cooking these on such a high heat, don’t wander away

You want them to blister a bit to add that delicious flavor but to still stay crisp

Cook for 6 to 8 minutes or until you see a little char on both sides of each pod and squeeze in some fresh lemon, about 1 tablespoon

 Toss well and season to taste with kosher salt and black pepper

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Serve along side your favorite meal!

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Enjoy!!

Simply Sundays! ~ Blistered Sugar Snap Peas

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 pound sugar snap peas

1/2 teaspoon butter

1/2 teaspoon crushed red pepper flakes

1 tablespoon lemon

Kosher salt and black pepper to taste

Directions

Rinse one pound of sugar snap peas & remove the end and fibrous string from each of the pods

Melt 1/2 teaspoon of butter in a pan heated to medium-high and sprinkle in 1/2 teaspoon of crushed red pepper flakes

Mix the pepper flakes around for barely one minute

Add in your prepared sugar snap peas and toss to coat with the butter and pepper flakes

Cook for 6 to 8 minutes or until you see a little char on both sides of each pod and squeeze in some fresh lemon, about 1 tablespoon

Toss well and season to taste with kosher salt and black pepper

Tools used to make this recipe

 Calphalon 10-inch Fry Pan

Pyrex Glass Mixing Bowl

© Simply Sundays 2016
All rights reserved

2 comments on “Blistered Sugar Snap Peas

  1. What an interesting twist on a one of my favorite veggies! I’m trying this one tonight!

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