SUGAR SNAP PEAS WITH MINT
Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.
Provided by ORNERY
Categories Side Dish Vegetables Green Peas
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
SUGAR SNAP PEAS WITH MINT
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
- Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.
MINTED SUGAR SNAP PEAS
Make and share this Minted Sugar Snap Peas recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In skillet, combine peas and apple juice; bring to a boil.
- Cover and cook on med for 2 minutes.
- Add mint and lemon, bring to a boil.
- Cook for 1 minute.
- Add butter and toss well.
MINTED SUGAR SNAP PEAS
Make and share this Minted Sugar Snap Peas recipe from Food.com.
Provided by NoraMarie
Categories Greens
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, heat oil over medium high heat.
- Add sugar snap peas, green onions and water. Cook, shaking skillet occasionally for 3 to 5 minutes, until peas are bright green and tender-crisp and water evaporated.
- Add mint or serve without. Add salt and pepper if necessary. Serve at once.
Nutrition Facts : Calories 77.6, Fat 3.8, SaturatedFat 0.6, Sodium 5.2, Carbohydrate 10.8, Fiber 4.3, Sugar 2.3, Protein 2.6
MINTED SUGAR SNAP PEAS
In 15 minutes, you'll bring spring flavors to the table with this praise-worthy side. -Karen Adams, Cleveland, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1 in. of water to a boil. Add snap peas; cover and cook for 1-2 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In the same skillet, saute the peas, onions, garlic, salt and pepper in oil until crisp-tender. Sprinkle with mint.
Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MINTY SUGAR SNAP PEAS
Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. -Alice Kaldahl, Ray, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
SUGAR SNAP PEAS WITH MINT AND ORANGE
Provided by Maria Helm Sinskey
Categories Side Sauté Low Fat Vegetarian Quick & Easy Low Cal High Fiber Graduation Father's Day Dinner Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- 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.
MINTED SUGAR SNAP PEAS
Categories Vegetable Side Quick & Easy Mint Summer Sugar Snap Pea Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through. Sprinkle the peas with the remaining 1 tablespoon mint.
SNAP PEAS WITH MINT
Steps:
- Pluck off and discard the end of each pea pod.
- Bring enough water to boil to cover the peas. Add salt to taste.
- Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
- Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
- Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams
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