Need a super quick and easy side dish that everyone – even your pickiest eater, will love? These easy sugar snap peas are ready in less than 20 minutes and require just seven ingredients. What could be simpler?
I love cooking ingredients that are in season and nothing tastes more like summer than sugar snap peas. They’re probably my favorite veggie. I’ve been known to eat them straight from the bag and toss a couple to my sweet little pups. They love them too!
Also, there is very little prep to snap peas. They do have a string down the back of the pod that is tough and should be removed. It’s very easy to remove the string. Simply cut off the stem end and pull the string down the pod. Done! Even easier is to buy them already prepped.
WHAT EXACTLY IS A SUGAR SNAP PEA?
- Snap peas are a cross between a snow pea (like you get in your Chinese take out) and an English pea (traditional pea). The English pea is sweet, but the pod is too thick to be eaten. The snow pea has a thin, crunchy pod with tiny peas inside. By combining the two, we are blessed with a sweet, crunchy pod with sweet, plump peas inside that is to be consumed in its entirety.
- The pod, when broken in half, will make a snapping sound, like a green bean. They have a string down their backs that are tough and should be removed before eating.
- Sugar snap peas are less starchy than English peas and rich in Vitamin C, Vitamin K, and folate.
- Sugar snap peas are considered to be the most flavorful variety of peas.
- They are in season from April through August.
HOW TO EAT SUGAR SNAP PEAS
- Slice into halves and toss, raw, into salads.
- Dip the whole, raw pod into your favorite dip or hummus.
- Add to your stir-fry and pasta dishes for beautiful textural contrast.
- Saute or steam them. Take care not to overcook the pods. You want to keep their sweet, tender-crisp texture.
This is a quick and easy side dish recipe that takes full delicious advantage of seasonal sugar snap peas. Sweet, tender-crisp, and fresh tasting, this recipe is ready in less than 20 minutes.
- 1 ½ pounds sugar snap peas
- 2 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Pinch sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Remove the strings from the sugar snap pods. Cut off the stem end and pull the string down the back of the pod. Set aside.
- In a large saute pan or skillet, melt the butter over medium-high heat.
- Add the snap peas to the skillet.
- Sprinkle the salt, pepper, sugar, garlic powder, and onion powder over the peas. Toss the peas to coat each with seasonings and butter.
- Saute, tossing often for 3 to 5 minutes until the pods are bright green and crisp tender. I like to stop tossing for the last minute to allow the bottom few to brown just a little. Don’t overcook the peas. You want them to retain both their green color and crispness.
- Serve warm.
- Serving Size: 1
Here’s a quick video on how to prep your sugar snap peas.