Sugar Snap Peas with Oregano
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and--most important--taste. Plus, you can get them to the table in a flash.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2007
- 1 pound sugar snap peas, strings removed
- Coarse salt
- 1/2 tablespoon butter
- 1 tablespoon fresh oregano, coarsely chopped, substitute 1/4 teaspoon dried
In a large skillet, combine snap peas and cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes.
Add butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in oregano.