Sauteed Sugar Snap Peas And Green Beans Recipes

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SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing image

Categories     Side     Quick & Easy     Pea     Summer     Sugar Snap Pea     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3 cups fresh shelled peas (from 3 pounds peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
  • Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Make and share this Sauteed Sugar Snap Peas recipe from Food.com.

Provided by kymgerberich

Categories     Vegetable

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb sugar snap pea
3 tablespoons vegetable oil
1 teaspoon garlic, finely minced
1 tablespoon fresh ginger, finely shredded
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
  • In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.

Nutrition Facts : Calories 264.9, Fat 21.1, SaturatedFat 2.8, Sodium 584.4, Carbohydrate 19.1, Fiber 7.4, Sugar 3.6, Protein 4.5

SUGAR SNAP PEAS WITH OREGANO



Sugar Snap Peas with Oregano image

The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and--most important--taste. Plus, you can get them to the table in a flash.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

1 pound sugar snap peas, strings removed
Coarse salt
1/2 tablespoon butter
1 tablespoon fresh oregano, coarsely chopped, substitute 1/4 teaspoon dried

Steps:

  • In a large skillet, combine snap peas and cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes.
  • Add butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in oregano.

Nutrition Facts : Calories 67 g, Fat 2 g, Fiber 2 g, Protein 3 g

SAUTEED SUGAR SNAP PEAS AND GREEN BEANS



Sauteed Sugar Snap Peas and Green Beans image

This recipe works well with fresh or frozen veggies and the flavors with the herbs will knock your socks off. It is a larger recipe but reheats well.

Provided by Mary Annette Eskridge Dulin

Categories     Green Bean Side Dishes

Time 30m

Yield 10

Number Of Ingredients 11

⅓ cup water
2 teaspoons extra-virgin olive oil
1 teaspoon minced garlic
⅛ teaspoon dried thyme
⅛ teaspoon dried rosemary
⅛ teaspoon dried basil
⅛ teaspoon dried parsley
⅛ teaspoon dried mint
2 pounds sugar snap peas, strings removed
1 ½ pounds fresh green beans, trimmed
½ teaspoon kosher salt

Steps:

  • Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.

Nutrition Facts : Calories 73.9 calories, Carbohydrate 12.6 g, Fat 1 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 100.4 mg, Sugar 1 g

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Got this recipe with my veggies in my CSA. We ate all the peas right out of the bag, so have to get some more to try this! LOL! From Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm

Provided by WI Cheesehead

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb sugar snap pea
2 medium carrots, peeled
2 tablespoons butter
1 tablespoon honey
fresh ground black pepper

Steps:

  • Remove the strings from both edges of the pea pods.
  • Cut each carrot into thirds. Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.
  • Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
  • Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes.
  • Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.
  • Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.
  • Remove the skillet from heat and season vegetables generously with pepper.

Nutrition Facts : Calories 119.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 63.3, Carbohydrate 16.2, Fiber 4.5, Sugar 7.5, Protein 2.5

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES



Sauteed Snap Peas with Roasted Vegetables image

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Provided by Nelena Brown

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray
1 ½ pounds baby Yukon Gold potatoes, halved
8 ounces baby bella mushrooms, halved
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
8 ounces sugar snap peas, ends and strings removed
½ white onion, minced
⅓ cup chopped green onion

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
  • Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
  • After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
  • Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g

MINTY SUGAR SNAP PEAS



Minty Sugar Snap Peas image

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

3 cups fresh sugar snap peas, trimmed
1/4 teaspoon sugar
2 to 3 tablespoons minced fresh mint
2 tablespoons butter

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

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