Minted Sugar Snap Peas
Serves: 6
  • 1 pound sugar snap peas, trimmed
  • ¾ teaspoon fine sea salt
  • 1 Tablespoon unsalted butter or unrefined, cold-pressed extra-virgin olive oil
  • 1 shallot, thinly sliced or 1 garlic clove, peeled and crushed
  • 2 Tablespoons thinly sliced fresh mint
  • 3-4 Tablespoons water
  1. In a medium saucepan, add all the ingredients. Bring the water to a boil, lower the heat, cover and simmer for 2-3 minutes or until crisp-tender.
  2. Remove garlic if that’s what you used. Season to taste for salt. That's all there is to it. Transfer to a serving bowl and serve immediately.
Sometimes I like to add the zest of one small orange, lemon or lime to the pot.
Recipe by Pamela Salzman at