Sautéed Sugar Snap Peas with Lemon and Shallots

Sautéed Sugar Snap Peas with Lemon and Shallots
Staff Writer
Sautéed Sugar Snap Peas with Lemon and Shallots

Jessica Chou

Sautéed Sugar Snap Peas with Lemon and Shallots

Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish.

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4
Servings
647
Calories Per Serving
Deliver Ingredients

Notes

Note: Use the freshest sugar snap peas you can find for best results.

Ingredients

  • 1  Pound  sugar snap peas
  • clove garlic, sliced thinly
  • Two 1/2-inch slices lemon, peels sliced into strips about 1/4-inch long
  • 2  Tablespoons  olive oil, plus a drop
  • 1  Teaspoon  breadcrumbs
  • shallot, sliced thinly
  • Salt and pepper, to taste

Directions

Snap the ends off the sugar snap peas. Set aside. In a bowl, combine the garlic and lemon peel with a drop of olive oil. Toss and add the breadcrumbs. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic and lemon peel. Fry until crisp, about 1-2 minutes. Add the shallot and sugar snap peas. Toss until the peas are tender, about 2-3 minutes.

Season with salt and pepper, to taste. Add the lemon juice over the dish (to taste, depending on how lemon-y you like your dinner).

Nutritional Facts

Total Fat
38g
54%
Saturated Fat
6g
25%
Cholesterol
2mg
1%
Carbohydrate, by difference
75g
58%
Protein
4g
9%
Vitamin K (phylloquinone)
7µg
8%
Choline, total
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
47mg
7%
Selenium, Se
7µg
13%
Sodium, Na
135mg
9%
Water
3g
0%

Sugar Snap Pea Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Sugar Snap Pea Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.