Seared Sugar Snap Peas

Helana Brigman

Advocate-tested recipe

Seared Sugar Snap Peas

Serves 6. Recipe is from Helana Brigman.

1 lb. sugar snap peas, stemmed with strings removed

1 shallot, peeled and minced

1 to 2 tbls. peanut or olive oil

1 tsp. sugar

1 tsp. kosher salt, plus more to taste

Pepper, to taste

Freshly squeezed lemon juice, to taste

1. Wash snap peas and remove stems and strings. Peel shallot and mince.

2. In a large nonstick skillet, warm oil on high for 1 minute. Add shallot and sauté for 1-minute.

3. Toss snap peas with shallot and oil mixture and sprinkle with sugar, salt and pepper. Cook for 1-minute untouched until the bottoms have begun to sear. Toss and sear for one minute more and plate. Dress snap peas with lemon juice to taste. Serve immediately.