Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish.
Note: Use the freshest sugar snap peas you can find for best results.
- 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
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).