¼teaspooncoarse ground black pepper, more to taste
1tablespoonminced fresh dill (if using dried dill, use 1 teaspoon)
Instructions
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.
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.