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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.


  • 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


  • 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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Reviews (1 review)

  • User avater
    PeggyRB | 05/12/2020

    This recipe is so quick to put together! My husband is not a great fan of sugar snap peas, but even he loved this. And, it does go really well with Grilled Chicken with Black Olive Vinaigrette.

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