Sugar Snap Peas with a Single Herb
Adapted from:
Sugar snaps–those
chubby, edible-podded peas–are so good raw or lightly cooked,
I don't like to gussy them up too much. In this recipe, all you do
is sauté them lightly in butter, sprinkle in a little salt and
pepper, and add just a touch of a single herb (you get to choose
which one). There. I just told you the whole recipe.
This is a great choice for cooks who hate to chop. Just snip the chosen herb with scissors.
- Choose only the freshest, tightest sugar snaps, so they can cook very quickly and still be crisp, yet sublimely tender.
- Dried herbs will work in this recipe if you can't get fresh ones.
1 pound fresh sugar snap peas
2 teaspoons butter
Salt and pepper to taste
1 to 2 tablespoons minced fresh savory or tarragon or mint or marjoram or thyme (pick just one)
2 teaspoons butter
Salt and pepper to taste
1 to 2 tablespoons minced fresh savory or tarragon or mint or marjoram or thyme (pick just one)
- Remove the tops from the peas, and pull off the strings.
- Melt the butter in a skillet over medium-high heat. Add peas, keeping heat fairly high. Cook quickly for about 1 minute. Sprinkle with salt, pepper, and the herb of your choice. Cook quickly for about 1 minute longer.
- Transfer to a bowl and eat as soon as possible, while they are still bright green, puffy, and hot.
