Sauteed Snap Peas with Green Garlic
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eatdrinkgarden.com
serves 4 Ingredients
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Preparation
Using a veggie peeler, peel three pieces of the lemon skin and reserve. Cut the lemon in half and extract about 1 teaspoon of juice, reserve.
Now, place a large sauté pan on medium high heat and add 11/2 tablespoons of olive oil, once it starts to dance around the pan add sugar snap peas, salt, pepper(s), lemon zest and thyme. Sauté until the skin on the pea begins to blister, about 3- 5 minutes. Place the cooked peas (which should be slightly golden in some spots on the outside, but crunchy on the inside) onto plate.
Next, add the remaining olive oil to the pan with the green garlic and cook on medium until soft and fragrant, about 2-3 minutes. Add the peas back to the pan also adding the lemon juice. Toss to incorporate and warm. Mound the peas on a platter and garnish with remaining thyme leaves and sea salt. Serve.
Using a veggie peeler, peel three pieces of the lemon skin and reserve. Cut the lemon in half and extract about 1 teaspoon of juice, reserve.
Now, place a large sauté pan on medium high heat and add 11/2 tablespoons of olive oil, once it starts to dance around the pan add sugar snap peas, salt, pepper(s), lemon zest and thyme. Sauté until the skin on the pea begins to blister, about 3- 5 minutes. Place the cooked peas (which should be slightly golden in some spots on the outside, but crunchy on the inside) onto plate.
Next, add the remaining olive oil to the pan with the green garlic and cook on medium until soft and fragrant, about 2-3 minutes. Add the peas back to the pan also adding the lemon juice. Toss to incorporate and warm. Mound the peas on a platter and garnish with remaining thyme leaves and sea salt. Serve.