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Sautéed Sugar Snap Peas with Lemon and Shallots

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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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Notes

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

Ingredients

  • 1 Pound sugar snap peas
  • 1 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
  • 1 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).