Buttered Green Sugar Snap Peas
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound sugar snap peas
- Salt and freshly ground pepper to taste
- 2tablespoons butter
- 1tablespoon shredded fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
100 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pluck off and discard the string from each pea pod.
- Step 2
Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
- Step 3
Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.
Private Notes
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Cooking Notes
LoriB
Not sure why you'd take this extra step. I just saute the peas directly in melted butter. Takes about the same amount of time, still crunchy, bright green and delicious!
Theodora Regas
I just sauteed the peas a little longer in a sauce pan with butter, herbs, s/p and skipped the par boil!
R. KING
What other herb can substitute for the mint? Thanks in advance.
Bernice
Easy and delicious. If you have sweet, crunchy sugar snaps, this takes barely more time than it requires to boil the water and cook the peas for 3 minutes. The butter gives the peas a little heft and the mint adds a wonderful fresh, delicate flavor. It's perfect for spring and a great accompaniment to so many dishes, we ate it as a side to a trout meal. Lovely.
Margo
Add feta to the hot peas and mint.
EDP
microwave them: bowl, snap peas & enough water to matter but not cover. Cover the bowl (partially) and microwave on high for 1 minute. Keep going in increments until they're the degree of crisp/done you're looking for. Simple! Then drain & proceed with whatever you're doing.
Terry
Blanching in salted water magnifies the flavor of the snap peas. An important point that’s missing from the recipe is that they will continue cooking when they come out of the blanching water. You can stop the cooking by transferring them immediately to a bowl of cold water.
Shelia
Take suggestion of blanching pea pods, then toss with butter.
Es
So simple and so attractive. I put the snap peas (and a few asparagus cut into 2 inch pieces) into boiling water for about 2 minutes. Drained and threw ice on top. Held for about an hour in the colander. Just before serving melted the butter in a frying pan, put in the vegetables to warm, and served. No mint. Sprinkled with coarse salt. Perfect! Wonderful side to fish.
Lauren
Made for LP and me 9/2./21. very good; light butter lots of mint
Splatterpaint
I always pat-boil (with salt) and then place in ice bath. It cooks but leaves the veggie’s crisp. I find it a necessary step to get very good veggies. The mint was perfect. Lovely uncomplicated side dish, the mint livened it up and made it seem surprisingly elegant.
Condiment queen
Added sauteed garlic. Butter, peas, salt. What's not to like?
RaoulJ
Followed the recipe exactly and it was delicious. Though I don't cook with mint much, this really worked here (have plenty of mint in the garden). My only suggestion is to parboil exactly for 3 minutes and after draining them, rinse the peas under cold water for 30 seconds to stop the cooking. This way they stay very green and retain a little of that delicious crunch while still having them softened up.
WhoCaresWhoIAm
Boil cold water, add the cleaned and trimmed sugar snap peas. Reduce to rolling simmer and blanch for 3 minutes. I like to do this step hours in advance, so after the 3 minute blanche I immediately put the peas in an ice bath. After 5-10 minutes in ice water, drain, set a paper towel in a glass bowl and store the blanched peas in the refrigerator until dinner time. Blanching seals in the color, flavor and nutrients and softens the skin perfectly to reduce time needed to sauté.
MC
OK, plain and simple dish. Prefer more flavor personally but can't complain on ease of preparation and healthy properties. Like others, I saw no reason to parboil, and just sautéed them a bit longer in butter. I added a couple of sizable carrots, cut lengthwise in strips and they added nutrition and contrast to that sea of green. Figuring the carrots would take longer to cook, I precooked them in the microwave a couple minutes. Wouldn't leave carrots out in the future if I have them handy.
Morgan
Delicious!
Marla B.
Delicious & easy, but I would suggest going a little easier on the butter--1 tablespoon would be sufficient.
WhoCaresWhoIAm
Agree on reducing the butter, add a drop or two of olive oil.
Luther
Simple and very good!
EDP
microwave them: bowl, snap peas & enough water to matter but not cover. Cover the bowl (partially) and microwave on high for 1 minute. Keep going in increments until they're the degree of crisp/done you're looking for. Simple! Then drain & proceed with whatever you're doing.
Ms Nina G
The mint is a great and unexpected great addition to the sugar snap peas.
Ajbmal
I love the hint of mint but believe the amount of butter called for is way too much.
joseph
de gustibus.....
Margo
Add feta to the hot peas and mint.
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