Ingredients
The following ingredients have 2 Servings
- 1 Tbsp olive or avocado oil
- 8 ounces fresh* sugar snap peas ((8 ounces snap peas is ~3 cups))
- 1 healthy pinch each sea salt and black pepper
- 2-3 tsp lemon zest ((optional))
Instruction
- Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
- Heat the oil in a large skillet over medium-high heat.
- Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
- Remove from the heat and season with salt, pepper, and lemon zest (optional).
- Best when fresh. Leftovers will keep in the fridge for 1-2 days. Reheat over medium-high heat until just warm — about 30-60 seconds. Not freezer friendly.
