Recipe for June 12, 2011
It’s fun to eat sugar snap peas and snow peas straight from the vine. But if you have freshly picked pods that you don’t plan to eat for a day or two, go ahead with the first step in the recipe. Fresh green vegetables often retain better color and flavor when blanched and shocked than when refrigerated raw.
1 pound sugar snaps*, ends snapped to removed stems and strings
¼ cup tiny mint leaves or coarsely chopped large leaves
½ teaspoon ground black pepper
1-tablespoon extra-virgin olive oil
½ teaspoon kosher salt
Fill a large bowl with ice water. Bring a large saucepan of water to boil. Add ½ teaspoon kosher salt per cup of water. Add the sugar and cook for 1 minute. Use a slotted spoon or strainer to immediately transfer into the ice water to stop the cooking and set the bright green color. Drain and pat dry. Proceed with the recipe, or wrap the peas in paper towels, place in an open zip-top bag, and refrigerate.
Heat the butter and oil in a large skillet over medium-high heat. Add the peas and cook, stirring constantly, until crisp-tender, about 3 minutes. Remove from the heat, stir in the mint, season with the salt and pepper, and serve warm.
What else works? You can replace some of all of the sugar snap with snow peas* or pea shoots*. You can replace the mint with other fresh herbs*, such as chives, dill, chervil, or tarragon.
*Ingredients can be found at the market.