Sautéed Sugar Snap Peas
Fresh, crisp, and garlicky, these Sautéed Sugar Snap Peas are so yummy that you’ll wish you doubled the recipe! Gently sautéed garlic combines beautifully with the natural sweetness of sugar snap peas. And, their bright green color becomes more vivid as it’s cooking! Prepped and cooked in under 30 minutes and using only 5 ingredients, this is a quick and easy side dish that the whole family will love.
This recipe is perfect for springtime when sugar snap peas are in season. The natural sweetness from the peas shines through, making this a family friendly side dish that both adults and kids will love. While you are at it, why not get the kids involved? Stringing the sugar snap peas is made easier when small, nimble fingers are in control! Sautéed in under 5 minutes, this may become your new favorite veggie. For recipe variations, visit the Pimp Our Recipe section in our Blog Comments & Tips.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.
RECIPE
(Check out our Step by Step Instructions below the recipe card.)
SAUTÉED SUGAR SNAP PEAS
Ingredients
Instructions
- Mince garlic, and set aside.
- Remove ends and strings from sugar snap peas, and set aside.
- Add olive oil to a medium sauté pan (3 quart) on medium heat. Add minced garlic, and sauté for 15 to 30 seconds (do not let the garlic brown). Quickly add the prepared sugar snap peas, Himalayan pink salt, and black pepper, and stirring continuously, sauté for 3 to 5 minutes until peas are cooked (but still crisp and bright green). Remove from heat, finish with Maldon sea salt flakes (optional), and serve immediately.
Notes
- If you are not using Maldon sea salt flakes to finish the sugar snap peas, then you may want to increase the amount of Himalayan pink salt during the cooking process.
- Makes 4 servings.
Nutrition Facts
Calories
64.38Fat (grams)
1.98Sat. Fat (grams)
0.28Carbs (grams)
8.85Fiber (grams)
2.98Net carbs
5.87Sugar (grams)
4.54Protein (grams)
3.23Sodium (milligrams)
87.08Cholesterol (grams)
0Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Mince 2 large fresh garlic cloves (about 1 teaspoon), and set aside.
STEP 2
Remove ends and strings from both sides from 1 pound fresh sugar snap peas (see Note below), and set aside.
Note: Pre-packaged sugar snap peas always have some strings and a few ends still attached, so do NOT skip this step (even if the package says the strings are removed). Trust us…removing the strings really improves the tasting experience.
STEP 3
Add ½ tablespoon extra virgin olive oil to a medium sauté pan (3 quart) on medium heat. Add minced garlic, and sauté for 15 to 30 seconds (do not let the garlic brown). Quickly add the prepared sugar snap peas, ⅛ teaspoon fine sea salt (see Note below), and ⅛ teaspoon ground black pepper, and stirring continuously, sauté for 3 to 5 minutes until peas are cooked (but still crisp and bright green). Then remove from heat.
Note: If you are not using Maldon sea salt flakes to finish the sugar snap peas, then you may want to increase the amount of fine sea salt during the cooking process.
SERVING
Transfer peas to a serving bowl, and finish with 1 pinch Maldon sea salt flakes (optional). Serve immediately.
VIDEO
How to Make these Quick & Easy Sautéed Sugar Snap Peas!
Blog Comments & Tips
A Crisp & Garlicky Side Dish!
Fresh, crisp, and garlicky, these Sautéed Sugar Snap Peas are so yummy that you’ll wish you doubled the recipe! Prepped and cooked in under 30 minutes, it’s a quick and easy side dish that the whole family will love.
Even though it takes a little time to remove the ends and strings from the sugar snap peas, it’s really worth it to enhance the tasting experience. After all, no one likes eating strings!
And yes, we mean removing even the pre-packaged ones that claim the strings have already been removed…don’t believe it - as you can see by all the strings in Step 2 photos above, there were plenty. And, we actually used pre-packaged peas with strings removed!!
This tasty recipe was adapted from a side dish my friend Michele whipped up for me during a visit at her home a few years ago. It struck me that just a few simple ingredients really made the fresh sugar snap peas shine! And, can you believe that natural color? It’s so vivid, it almost doesn’t seem real!
We highly recommend making this recipe when sugar snap peas are in season!
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 5 tips to making these Sautéed Sugar Snap Peas:
Use good quality extra virgin olive oil, and fresh sugar snaps peas (preferably organic).
If you are in a hurry (like we were), pre-packaged is fine, but don’t skip removing the ends and strings from the peas!
Did I mention stringing and removing the ends from the peas?! I know I’ve already mentioned it several times, but it’s that important.
When sautéing the peas, make sure to constantly stir them (as if you are “stir-frying”).
Do not overcook the peas, as they will become wilted and lose their brilliant color. You want them crisp and colorful.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it More Garlicky: Double the amount of minced garlic (a total of 4 large garlic cloves).
Make it Spicy: During the last 15 seconds of cooking, drizzle some chili oil (to taste), and toss to coat.
Give it a Nutty & Spicy Flavor: During the last 15 seconds of cooking, drizzle some chili oil (to taste) and about ½ teaspoon of sesame oil, and toss to coat. Garnish with a sprinkling of toasted sesame seeds, and serve!
Like them Soft and Not Crisp? Try steaming the sugar snap peas first (about 3 minutes should be sufficient, then dunking them in an ice bath (ice cold water and ice cubes) to stop the cooking process. Then drain them, and pat them dry. Keep them in the fridge until you are ready to sauté. Then continue with Step 3 to sauté the garlic and the peas, and cook them to your desired tenderness. Pre-steaming and shocking the sugar snap peas in cold water will help them retain their color. Otherwise, they will turn a dull greenish gray if you just sauté them longer from the raw stage in the pan.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to remove the ends and strings from the sugar snap peas…sorry, I couldn’t resist repeating this again!!
Thanks to Micheline’s friend Michele who introduced her to this quick and easy side dish a few years ago.
Every editorial product is independently selected. We may be compensated or receive an affiliate commission if you purchase products via our links. As Amazon Associates, we earn from qualifying purchases.
