Sugar snap peas are a cross between snow peas and garden peas. The peas are naturally sweet and crunchy, and you can eat the whole pod. Snap peas may be eaten raw or cooked, although you may have to remove the “string” at the seam of the pod if eating the peas raw. Snap peas are low in calories, high in fiber, iron and Vitamin C.
This is a terrific light dish that’s quick to prepare. The success of this dish is in giving the snap peas a quick char, so they keep their crunch and color. These snap peas are addictive especially with a squeeze of lemon juice, a sprinkle of red chili flakes, sea salt, and chopped fresh herbs. Keep the peas in their pods when cooking and definitely use a grill basket, if grilling outside. I charred my snap peas in a blazing hot cast iron skillet on the stove top. You’ll be snacking on these snap peas like they’re chips!
- 1 pound fresh sugar snap peas rinsed and dried
- 3 tablespoons extra-vigin olive oil
- zest of a lemon
- juice of a lemon
- Flaked sea salt to taste
- Pinch of red pepper flakes
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- Heat a large cast iron pan or heavy-bottomed skillet until it's very hot. Toss the snap peas with the olive oil in a medium bowl, and season with kosher salt and black pepper. Working in two batches, add half of the snap peas and cook, tossing often until charred in some spots, about 3 minutes. Remove the first batch, let the pan heat up again and then cook the second batch of peas. As an alternative, use your grill and heat to medium-high. Set a wire rack or grill basket on the grill grate and grill peas on the rack turning occasionally until lightly charred, about 4 minutes. Repeat with the remaining peas. Toss the snap peas with the lemon zest, lemon juice, flaky salt, red pepper flakes, and the fresh herbs. Season to taste. Serve warm.
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