Total Steps
2
Ingredients
3
Tools Needed
2
Ingredients
- 2 tablespoon Finely shredded fresh <a href="/food/JWLDMQLB/mint">mint</a> leaves
- 2 tablespoon <a href="/food/WDBZPYYF/unsalted-butter">Unsalted butter</a>
- 1.5 pound <a href="/food/XQ5T4VDP/sugar-snap-peas">Sugar snap peas</a>, trimmed
Instructions
Step 1
In a kettle of <a href="/technique/DPSVTKVY/salted">salted</a> <a href="/technique/W7VKDJHH/boiling">boiling</a> water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of <a href="/technique/RP8LCDPZ/ice">ice</a> and cold water to stop the cooking. Drain the peas well. In a large <a href="/technique/MYJ2HRB7/skillet">skillet</a> <a href="/technique/64W3NS5R/melt">melt</a> the butter, add 1 tablespoon of the mint, the peas, and <a href="/technique/DPSVTKVY/salt">salt</a> and pepper to <a href="/technique/WDCS6JL5/taste">taste</a>, and <a href="/technique/XZFHRHHF/heat">heat</a> the mixture over moderately low <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a>, until the peas are <a href="/technique/XZFHRHHF/heated">heated</a> through. Sprinkle the peas with the remaining 1 tablespoon mint.
Step 2
<a href="/technique/Y6MVNCHX/serve">Serves</a> 4 to 6.