Buttered Green Sugar Snap Peas

By Pierre Franey

Buttered Green Sugar Snap Peas
Lisa Nicklin for The New York Times
Total Time
15 minutes
Rating
4(297)
Comments
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Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.

Featured in: 60-Minute Gourmet

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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.

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Preparation

  1. Step 1

    Pluck off and discard the string from each pea pod.

  2. 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.

  3. 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.

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Ratings

4 out of 5
297 user ratings
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Comments

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.

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

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