The Bounty: Sweet Snap Peas

The Bounty: Sugar Snap Peas

It always surprises me to learn of new additions to the vegetable world: Sugar snap peas are one of those little wonders that didn’t join the ranks of the garden until the 1970s when some ingenious green-thumb crossed a garden pea and a snow pea. Like other types of peas, in most parts of the country it is actually fairly uncommon to find sugar snap peas sold fresh, so take advantage of this springtime treat here in California. Fresh veggies tend to have a higher nutritional content than frozen or canned, and in the sugar snap’s case, the fresh pods will deliver high levels of vitamins K, C and B1, along with fiber, manganese, and folate. Eat up!

The Banquet: Lemon-Garlic Sugar Snaps

Serves 4

2 pounds fresh sugar snap peas

2 tablespoons butter

2 garlic cloves, minced

1 tablespoon fresh lemon juice

2 teaspoons grated lemon rind

Sea salt and freshly ground pepper to taste 

Bring a large pot of salted water to a boil and have a large bowl of ice water ready. Add peas and cook just until crisp-tender, about four minutes. Drain and plunge into ice water; drain. Melt butter in a skillet over medium-high heat; add peas, and sauté two or three minutes. Add garlic, lemon juice and lemon rind. Sauté two minutes more or until thoroughly heated. Season to taste with salt and pepper and serve!