Bon Appétit (June 2008)
For our Southern dinner of Buttermilk Chicken, Fried Okra and Bourbon Mint Tea, we needed something light and springy to balance out the meal.
And since we were cooking a meal for six, we needed some sides that were a bit less involved. This recipe practically leapt off the page.
Sugar snap peas are delightful. Their sweet, fresh taste lightens up any meal and makes for a wonderful side, especially when you throw mint and orange zest into the mix.
In addition to being delicious and fresh, these peas make a wonderful side because they come together so quickly. Seriously, it almost takes longer to read the recipe than to cook it.
If you can find good quality peas, this is a recipe that can serve as a staple in your kitchen throughout the summer. We're sure to use it many more times.
Sugar Snap Peas with Mint and Orange
Bon Appétit (June 2008)
(This photo: Bon Appétit)
6 servings
Ingredients
* 12 oz sugar snap peas, trimmed (about 3 1/2 cups)
* 2 tablespoons (1/4 stick) butter
* 1 tablespoon water
* 1 1/2 tablespoons thinly sliced fresh mint leaves
* 1/2 teaspoon finely grated orange peel
Preparation
Cook peas in large saucepan of boiling salted water for 2 minutes; drain. Do ahead: Can be made 2 hours ahead. Let stand at room temperature.
Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
