How to Cook Snap Peas
Learn how to cook snap peas, enhancing their crisp sweetness with a quick hot sauté.
Servings: 5
Ingredients
- 2 teaspoons olive oil
- 1 pound sugar snap peas, trimmed (see note)
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 1 tablespoon minced fresh dill (if using dried dill, use 1 teaspoon)
Instructions
- Heat oil in a large frying pan or sauté pan over medium-high heat.2 teaspoons olive oil
- 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.1 pound sugar snap peas, trimmed, ½ teaspoon kosher salt, more to taste, ¼ teaspoon coarse ground black pepper, more to taste
- Sprinkle with fresh dill and serve immediately.1 tablespoon minced fresh dill
Video
Notes
-
- 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.
- Snow peas or shelled peas can be substituted for snap peas.
- Storage tip: 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.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 183mg | Fiber: 2g | Sugar: 4g | Vitamin A: 993IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 2mg
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