How to Cook Snap Peas – so easy!
“Keep it simple” is the best motto with sugar snap peas. Learn how to cook snap peas, enhancing their crisp sweetness with a quick hot sauté.
Crunch! One of the easiest and best-tasting vegetables you’ll ever have, sugar snap peas are sweet, crispy, and so good! Make a bunch of them because these peas will disappear quickly.
You’ll find that fresh sweet peas are best when they’re just very lightly cooked. They’re good to eat raw but a quick sauté in olive oil changes their color into a vivid green and really enhances the flavor. Try this recipe and tell me I’m wrong!
The key is hot and quick. Overcooking turns the peas into a drab olive green, turning them limp and almost kind of bitter. Not good! Give them just a quick spin in a hot skillet and you’ll be amazed at the difference.
About this recipe
I bet you can’t wait to learn how to cook snap peas! It’s quick and easy. All you’ll need is a skillet and your stove. The ingredient list is very short. Fresh dill adds great flavor to the peas but isn’t absolutely necessary.
Prepare the rest of the meal first because you’ll only need about five minutes to cook the peas.
What you need
- Sugar Snap Peas: If you want to save yourself some work, buy the kind that already have the strings removed! (I always do!)
- Olive Oil, Salt, and Pepper: Freshly ground black pepper is always best! Since this is a fairly simple recipe, the best choice is high-quality, flavorful olive oil, but other types of oil will work too, such as avocado or grapeseed oil.
- Fresh Dill: Dry dill will work too, if it’s all you have. If you don’t like dill, you can leave it out all together, or add different seasonings. Garlic powder is delicious!
How to prep snap peas
Rinse snap peas with water to clean them. You’ll want to remove the tough stringy part that runs along the sides of the pod.
Sometimes peas come with the strings already removed but it’s easy to do yourself. Watch this short video if you’d like to see how it’s done.
How to make this recipe your own
This recipe is so basic that it’s hard to suggest changes but here’s a few ideas:
- Try a bit of lemon zest instead of dill, or add it with the dill.
- Use the same “quick is better” technique to boil, steam, or microwave the peas. A quick blanching in boiling water (about 1 minute) is all you need. When the peas turn bright green, they’re ready to eat.
- Rather roast them? Try Roasted Sugar Snap Peas, totally irresistible!
- Instead of sugar snap peas, try snow peas or shelled garden peas.
- Sugar peas are great in a stir-fry because they love high heat and quick cooking. Try this easy Sweet Chili Chicken Stir Fry.
Other than making sure the peas are de-stringed and washed, there’s not much you can do ahead. Oh yeah, you can chop the dill.
If you happen to have leftovers, which is kind of unlikely, store the snap peas, covered, in the refrigerator for up to four days.
How to Reheat Sugar Snap Peas
Actually, leftover snap peas are surprisingly good reheated if you don’t overcook them. Get a skillet good and hot and throw the peas in for just a minute or two to reheat, or microwave them briefly until warm.
More veggie gems
I would be just desolate if I didn’t have any vegetables on my plate. They’re the best part of the meal. Try:
- Green Beans Almondine
- How to Cook Butternut Squash (4 methods, how to cut, storage guide)
- Cheesy Brussels Sprouts au Gratin
- Air Fryer Brussels Sprouts
- Crockpot Carrots with Cinnamon Glaze
- Green Beans with Bacon, Garlic, and Onion
- Brown Sugar Glazed Carrots with Bourbon
- Sautéed Parsnips with White Wine and Thyme
- Easy Sautéed Fresh Corn Recipe
- Sugar Snap Peas with Toasted Almonds by Martha Stewart
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 2 teaspoons olive oil
- 1 pound sugar snap peas, trimmed (see notes)
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 1 tablespoon minced fresh dill (1 teaspoon, if using dried dill, use 1 teaspoon)
- Heat oil in a large frying pan or sauté pan over medium-high heat.
- Add the peas, salt, and pepper, and cook, stirring frequently, until peas are tender but still crisp and bright green, about 5 minutes. It’s better to err on the side of undercooking than overcooking.
- Sprinkle with fresh dill and serve immediately.
- How to prep snap peas: Rinse snap peas with water to clean them. You’ll want to remove the tough stringy part that runs along the sides of the pod. Sometimes peas come with the strings already removed but it’s easy to do yourself. Watch this short video if you’d like to see how it’s done.
- STORAGE TIPS: Store the snap peas, covered, in the refrigerator for up to four days.
- REHEATING SUGGESTIONS: Get a skillet good and hot and throw the peas in for just a minute or two to reheat, or microwave them briefly until warm.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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