When I was a kid we used to have English peas all the time, which as far as pea-land goes (and admittedly I have not gone very far into it) they have got to be the worst. I can’t stand them. I would push them around on my plate and count out about five to eat so just I could say I had taken a bite. But my brother used to request them for dinner all the time. He apparently loved them.
Well, come to find out now, he didn’t so much love them. He thought they were okay, but he used to request them because he knew I hated them. Isn’t that so brotherly of him?
But sugar snap peas are different. In fact, they differ so from my dreaded English peas, that I don’t see how they can really even be in the same family. Sugar snap peas have a crunch to them. They are sweet and crisp and light. They can be a snack, but when sauteed with garlic they can be a perfect side for dinner. Actually a green vegetable (that’s a pea at that) that I like, and I think you will, too.
The post is a bit short today, as we are in the middle of packing (and also laundry which we apparently haven’t done in about 2 weeks). Also, it is Saturday and football is about to start. So, you know…priorities.
Sugar Snap Peas with Garlic
Prep Time: 10 minutes
Cook Time: 5 minutes
1/2 lb. sugar snap peas
1 tablespoon olive oil
3 cloves garlic, peeled and chopped
1. To prepare peas, rinse them, snap the top end off, and peel off the tough strings that run along each side of the pea (but don’t stress about this too much…sometimes they just don’t come off).*
2. Fill a medium sized pot with water and bring to a boil. Salt heavily. Then fill a medium sized bowl with cold water and ice, also salting this water heavily.
3. When water is boiling, place sugar snap peas into the water and cook for about 2 minutes. Remove and immediately plunge the peas into the ice water. At this point (once the peas are cold), you can drain the peas and place them in the refrigerator to saute later (great do-ahead for a dinner party).
4. In a medium sized saute pan, heat olive oil over medium heat. Add garlic, cooking for about 30 seconds. Then add peas, seasoning with a pinch of salt (and pepper if desired), and cook, stirring constantly, 1-2 minutes. Peas should still be crunchy, but should be warmed through.
5. Drain peas onto a plate topped with a paper towel to rid the peas of the some of the excess oil. Serve warm.
*Sometimes I snap off both ends if they both don’t look so great, and I don’t think this does any harm.