Sugar snap peas tossed in garlic and citrus are finished with salt, pepper, and lemon zest for a satisfying side dish.
Lemon-Garlic Snap Peas
Makes 6 servings
- 1 tablespoon olive oil
- 1 pound fresh sugar snap peas, trimmed
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: lemon zest
- In a large saucepan, heat oil over high heat. Add snap peas and garlic; cook, stirring frequently, until tender, about 3 minutes. Add lemon zest and juice, salt, and pepper; cook until liquid is evaporated, about 1 minute. Garnish with zest, if desired.
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