Another quick and easy side dish from Everyday Food: Great Food Fast (I really love this book!). This is a great way to add a little flavor to a side dish without overwhelming the rest of the meal. Even though this recipe comes from the Spring section of the book, both sugar snap peas and mint should still be in season and reasonably priced, though you probably will have to go to a supermarket to find them instead of a Farmer’s Market. These peas go especially well with a pork main dish.
1 tbsp butter
1 cup cold water
1 pound trimmed sugar snap peas
1/2 cup (packed) finely chopped fresh mint leaves
salt and pepper, to taste
In a 12-inch skillet or saucepan, bring water and butter to a boil over high heat. Add peas, cover, and cook until bright green, about 2 minutes. Remove lid and reduce heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes (if peas are done and water still remains, drain excess).
Toss peas with mint and season with salt and pepper. Serve immediately.
Pretty speedy, huh?
