SKILLET SUGAR SNAP PEAS — Fresh sugar snap peas are sauteed with spices, lemon zest, and green onions, then finished off with a sprinkling of fresh mint in this easy vegetable side dish.
This method is actually our favorite way to cook green beans, so I don’t know why it took me so long to think of cooking peas this way. But everyone loved it and came back for seconds.
The pea pods get just a little bit blackened (I recommend a cast iron skillet to achieve that result) and the mint and lemon pair perfectly with the peas.
This is an especially wonderful side dish in the spring and early summer, when peas are in season. But fresh sugar snap peas are pretty widely available in store all year long, so we’ll definitely be enjoying this sauteed veggie dish year round.
If you don’t have fresh mint, other herbs like parsley or cilantro will work too. But I really do love peas and mint–it’s a classic and delicious combination of flavors.
I also love that this dish takes about 10 minutes to make, and comes out tasting so fresh and healthy. The fact that my kids devour their vegetables is an added bonus.
The red pepper adds just a bit of heat to this recipe, but you could certainly leave it out. Or add even more if you like things spicy. If you can find fresh sugar snap peas at your local farmer’s market, this dish will taste even better!
This is one of those simple but perfect side dishes that prove you don’t need a lot of fancy, expensive ingredients to make fresh, delicious tasting food.
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Skillet Sugar Snap Peas
Fresh sugar snap peas are sauteed with spices, lemon zest, and green onions, then finished off with a sprinkling of fresh mint in this easy vegetable side dish.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 4 servings
- 2 teaspoons olive oil
- 1 pound sugar snap peas
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2-3 green onions, sliced
- 1/2 teaspoon lemon zest
- 2 teaspoons chopped fresh mint
- Heat oil in a large skillet over medium-high heat.
- Add the peas, salt, and red pepper to the pan and saute for 2-3 minutes, or until the peas start to blacken.
- Add the green onions and saute for a few minutes more, or until the peas are crisp tender. Remove from heat and stir in lemon zest and mint.
- Season with additional salt, if needed, before serving.
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Who Dished It Up First: Adapted from Cooking Light