One of the things I love about farmers markets is the ease of introducing my kids to different types of produce with free samples that I can feel great about! This week I was reminded of that when one of the organic farmers had open containers of snap peas that they urged customers to try.
Seriously, what could be an easier side dish than a handful of raw snap peas! If your kids are the kind that insist on some sort of sauce (back in my nanny days, I took care of 2 that insisted ketchup went on *everything* including cantaloupe…), a dollop of ranch dip or hummus pairs nicely.
But, if you want to jazz up those peas just a tad, these crunchy, lemony snap peas take just a few minutes to throw together. The longest step is de-stringing the peas, which, honestly, is something I’d never done before this summer.
- 1 lb snap peas
- 1 lemon
- 1T avocado oil (or olive oil or butter)
- De-string your peas
- Zest and juice the lemon
- Heat a large skillet over medium heat. Once it’s hot enough (a drop of water sizzles), add your oil.
- Place peas in the pan and toss to coat them in the oil. Let them sit for 15 seconds before stirring again. Stir a couple more times, roughly every 15 seconds, just until heated through. The goal is warm, bright green peas. This took me just over 2 minutes.
- Transfer peas to your serving dish, add the lemon zest and a pinch of salt then toss to evenly distribute.
What do you think, is it necessary to de-string your peas?
What is your favorite way to eat snap peas – tell us and others in comments below!!