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Blackened Sugar Snap Peas with Garlic and Mint

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Serves 4

  • by from Fine Cooking
    Issue 141

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.

  • 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

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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