- 3 cups fresh or frozen sugar snap peas, thawed
- 3 green onions, chopped
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1 tablespoon minced fresh mint
- In a large skillet, bring 1 in. of water to a boil. Add snap peas; cover and cook for 1-2 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry.
- In the same skillet, saute the peas, onions, garlic, salt and pepper in oil until crisp-tender. Sprinkle with mint. Yield: 4 servings.
Originally published as Minted Sugar Snap Peas in Simple & Delicious April/May 2011, p59
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