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Recipe

Blackened Sugar Snap Peas with Garlic and Mint

Scott Phillips

Servings: 4

These quick seared snap peas add an unexpected dimension to the familiar spring vegetable. Serve with grilled swordfish, tuna, or Grilled Chicken with Black Olive Vinaigrette.

Ingredients

  • 2 minced cloves garlic
  • 1 Tbs. extra-virgin olive oil
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • 2 tsp. canola oil
  • 1 lb. sugar snapped peas, trimmed
  • 1/4 cup chopped fresh mint
  • Fresh lemon juice
  • Kosher salt

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 290
      Carbohydrates (g): 9
      Fiber (g): 3
      Sugar (g): 5
      Protein (g): 3

Preparation

  • In a small bowl, combine the garlic, olive oil, and red pepper flakes. Heat the canola oil in a large skillet over high heat. Add the snap peas and cook without moving until blackened in spots, 2 to 3 minutes. Take the skillet off the heat, add the garlic mixture, and stir until fragrant, 15 to 30 seconds. Transfer to a serving bowl, toss with the mint, and season to taste with lemon juice and salt.

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