Garlic-Butter Sugar Snap Peas

Fresh sugar snap peas are quickly sautéed over high heat until bright green, lightly blistered, and perfectly crisp, then tossed with butter, fresh garlic, and a touch of honey. The result is a simple, naturally sweet and savory vegetable side with plenty of crunch that pairs beautifully with teriyaki chicken and rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the stem ends and pull off any tough strings if necessary.

Step 2

Heat a large skillet over medium-high to high heat. Add the olive oil, followed by the snap peas.

Step 3

Let them cook for about 2 minutes without constantly moving them. We actually want some blistered/browned spots rather than uniformly steamed green peas.

Step 4

Toss and continue cooking another 1–2 minutes. They should turn brilliant green and become slightly tender while retaining a definite snap when you bite into one.

Step 5

Reduce the heat to medium-low and add the butter and garlic. Toss for another 30–60 seconds, just until the garlic becomes fragrant.

Step 6

Season with salt and pepper.

Step 7

I'd try one little kid-friendly addition

Step 8

Add about 1 teaspoon of honey when you add the butter.

Step 9

Not enough to make them "honey glazed." It's just enough to reinforce the peas' natural sweetness and give the butter a little glossy cling. That tiny bit of sweetness should also bridge nicely into the teriyaki chicken.

Step 10

For the adults, a small squeeze of lemon at the end would brighten everything. You could leave lemon off the kids' portions if they're suspicious of such things. 😂

Step 11

The most important thing is don't overcook them. I'd rather pull snap peas slightly too early than too late. Once they become limp and olive-green, we've lost the entire reason for choosing them.