Easy Sautéed Sugar Snap Peas Recipe
This simple recipe is our favorite way to cook sugar snap peas! They're fast, delicious, and make a great side dish to just about any meal.
Equipment
Ingredients
- 1 ½ pounds fresh sugar snap peas
- 1 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 cloves fresh garlic, minced (optional)
Instructions
- Wash the sugar snap peas with cold water and pat or spin them dry with a salad spinner. Cut off the stem end.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the sugar snap peas to the hot pan; sprinkle with the salt and pepper. Cook and stir for 2-3 minutes, or until crisp tender.
- If desired, add the minced garlic to the skillet. Stir until all the peas are evenly coated, about a minute. Serve hot.
Notes
- Instead of olive oil, you can use coconut oil, butter, or even vegetable oil.
- To prevent overcooking, transfer the sugar snap peas to a serving platter as soon as they are done. Otherwise, the residual heat from the pan will continue to cook them, giving them a soggy texture.
- Leftover sautéed snap peas can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or in a skillet.
Nutrition
Serving: 1servingCalories: 70kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 392mgPotassium: 233mgFiber: 3gSugar: 5gVitamin A: 1234IUVitamin C: 68mgCalcium: 52mgIron: 2mg
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