Garlic Sautéed Sugar Snap Peas

Garlic Sautéed Sugar Snap Peas

Crisp sugar snap peas get a quick toss with garlic for a bright, crunchy side.

Total 17 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Sugar snap peas are seared briefly in hot oil to keep their crisp bite, then finished with minced garlic and a splash of butter for richness. Ready in under 15 minutes, this side dish pairs well with roasted meats, grilled fish, or a simple weeknight stir-fry.

Ingredients

  • 1 pound sugar snap peas, stem ends trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 tablespoon fresh parsley, chopped

Method

  1. Rinse the sugar snap peas and trim the tough stem ends and strings if present.

  2. Mince the garlic and set aside with the measured red pepper flakes, salt, and pepper.

  3. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Add the sugar snap peas and sauté, tossing frequently, until bright green and crisp-tender with light char spots.

  5. Push the peas to one side, add the butter and garlic to the open space, and cook until fragrant, stirring constantly to prevent burning.

  6. Toss the garlic through the peas, then stir in the red pepper flakes, salt, and black pepper.

  7. Remove from heat, drizzle with lemon juice, and toss to coat.

  8. Transfer to a serving dish and sprinkle with chopped parsley before serving.

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    Garlic Sautéed Sugar Snap Peas

    Sugar snap peas are seared briefly in hot oil to keep their crisp bite, then finished with minced garlic and a splash of butter for richness. Ready in under 15 minutes, this side dish pairs well with roasted meats, grilled fish, or a simple weeknight stir-fry.

    17 min 4 servings 95 cal

    Ingredients

    • 1 pound sugar snap peas, stem ends trimmed
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 4 garlic cloves, minced
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 teaspoon lemon juice, freshly squeezed
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Rinse the sugar snap peas and trim the tough stem ends and strings if present.

    2. 2

      Mince the garlic and set aside with the measured red pepper flakes, salt, and pepper.

    3. 3

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Add the sugar snap peas and sauté, tossing frequently, until bright green and crisp-tender with light char spots.

    5. 5

      Push the peas to one side, add the butter and garlic to the open space, and cook until fragrant, stirring constantly to prevent burning.

    6. 6

      Toss the garlic through the peas, then stir in the red pepper flakes, salt, and black pepper.

    7. 7

      Remove from heat, drizzle with lemon juice, and toss to coat.

    8. 8

      Transfer to a serving dish and sprinkle with chopped parsley before serving.