Ina Garten Sugar Snap Peas Recipe
The Ina Garten Sugar Snap Peas Recipe is a classic. It is simple and very healthy.
Ingredients
- 1.5 pounds fresh sugar snap peas.
- 1 tablespoon good olive oil.
- 1.5 teaspoons kosher salt.
- 3/4 teaspoon black pepper.
- Optional: Fresh mint or sea salt.
Instructions
Wash and Trim the Peas
- Start by rinsing your fresh snap peas. Use cool water in a large colander. Remove the stem end of each pea. Pull off the tough stringy bit too. This makes them much easier to eat. Pat them dry with a clean towel.
Heat the Sauté Pan
- Place your pan on the stove. Turn the heat to medium-high. Add the tablespoon of olive oil. Let the oil get hot and shimmering. Do not let the oil smoke.
Add the Snap Peas
- Slide the peas into the hot pan. Be careful of any oil splashes. The peas should sizzle right away. This high heat keeps them very crisp.
Toss and Season
- Sprinkle the salt over the green peas. Add the freshly cracked black pepper now. Use your wooden spoon to toss them. Ensure every pea has a light coating. This spreads the flavor evenly everywhere.
Sauté Quickly
- Cook the peas for only five minutes. You want them tender but still crunchy. Do not let them turn mushy. They should stay a very bright green.
Serve Immediately
- Take the pan off the heat. Move the peas to a serving bowl. They are best when served very hot. Enjoy your delicious and healthy side dish!
Notes
- Buy very fresh peas. They should feel firm and snap easily.
- Do not crowd the pan. Use a large skillet for even heat.
- Dry the peas well. Water makes them steam instead of sauté.
- Use kosher salt. It sticks better to the skin of peas.
- Watch the clock. Five minutes is usually the perfect time.
- Add herbs last. Fresh mint adds a lovely summer vibe.
- Try lemon zest. A little yellow zest adds great brightness.