Sugar Snap Peas with Garlic and Butter
These sautéed sugar snap peas are lightly steamed, then finished with butter and garlic for a crisp-tender vegetable side dish that's ready fast.
Servings: 4
Equipment
Ingredients
- 16 ounces fresh sugar snap peas
- 2 tablepsoons water
- ½ teaspoon kosher salt more/less to taste
- 1 tablespoon unsalted butter
- 1 clove garlic minced ~1 teaspoon
- black pepper to taste
Instructions
- Wash and dry sugar snap peas if needed. Cut off the stem end and remove the string that runs along the top and bottom of each sugar snap pea and discard.
- Place the prepared pods in a large skillet that has a lid. Add 2 tablespoons of water and ½ teaspoon salt. Place the lid on the pan and bring to a gentle simmer over medium-high heat. ~2-3 minutes
- As soon as the water begins to sizzle, remove the lid, stir the sugar snap peas and let the water evaporate. This will only take a minute or so.
- Add in the butter and minced garlic. Continue to cook, stirring frequently, until the butter has melted and the water has evaporated. ~1-2 minutes.
- Immediately remove from the skillet and season with additional salt and pepper as desired.
Notes
Storage: Store sugar snap peas in an airtight storage container for up to 4 days in the refrigerator. Reheat gently to warm through.
Seasoning Variations:
- Swap butter for olive oil.
- Finish with the zest and juice of a lemon.
- Omit the garlic or use ½ teaspoon of garlic powder for less garlic forward dish.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 300mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1321IU | Vitamin C: 68mg | Calcium: 51mg | Iron: 2mg
