For me, spring means longer days, the greening of the world around me, and lighter food. After the heavy comfort foods of the colder months by the time April comes around I feel as though my body is craving more fresh vegetables. And what better way to celebrate spring than with one of my favorite vegetables of all time, sugar snap peas. Growing up I would eat handfuls fresh from the garden. While they are sweet, juicy and crunchy and totally satisfying as is, a quick saute turns the vegetable into a side dish.
With just a bit of oil and both lemon juice and lemon zest, these peas are a bright addition to any dinner table. They cook in a matter of minutes so make sure the rest of your meal is ready to be eaten before starting to cook. And definitely don’t over cook them; whereas they are great when tender crisp, when they are soggy they are disappointing.
LEMONY SUGAR SNAP PEAS
2 cups sugar snap peas
1 tablespoon olive oil
2 green onions, white and light green parts only, minced
Pinch of salt
Zest of 1 lemon
Juice of half a lemon
- Rinse and snip the ends off of the peas. “Unzip” the string that runs down the side of each pod.
- Heat the olive oil in a medium-sized skillet set over medium-high heat.
- When the oil shimmers add the green onions and saute until fragrant, about 1 minute.
- Add the snap peas and stirring frequently, saute until tender crisp and bright green.
- Remove the pan from the heat and add the salt, lemon zest, and lemon juice. Toss well.