email this pageIngredients
1 pound fresh sugar snap peas, trimmed and strings removed
2 teaspoons olive oil
1 garlic clove, minced
1⁄3 cup loosely packed chopped mint leaves
2 teaspoons grated lemon rind
¼ teaspoon salt
Juice of ½ lemon
Instructions
2 teaspoons olive oil
1 garlic clove, minced
1⁄3 cup loosely packed chopped mint leaves
2 teaspoons grated lemon rind
¼ teaspoon salt
Juice of ½ lemon
1. Fill a bowl with ice and water. Bring a pot of water to a boil over medium-high heat. Add sugar snap peas; cook until bright green and still a little crispy, 3 to 4 minutes,. Remove with a slotted spoon and submerge immediately in ice water; drain.
2. Heat oil over medium-high heat. Add garlic and sauté 1 minute. Add peas, mint and lemon rind; cook 2 to 3 minutes, until thoroughly heated. Add salt and lemon juice. Serves 4.
Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.). Relish Cooking with Kids, June 2008.
Nutritional Information
2. Heat oil over medium-high heat. Add garlic and sauté 1 minute. Add peas, mint and lemon rind; cook 2 to 3 minutes, until thoroughly heated. Add salt and lemon juice. Serves 4.
Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.). Relish Cooking with Kids, June 2008.
Per serving: 90 calories, 2.5g fat, 0mg chol., 4g prot., 14g carbs., 4g fiber, 270mg sodium.
