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Charred Sugar Snap Peas

 
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Yield: 6 People

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Work: 30 Minutes

 
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Total: 30 Minutes

 

How to

  • Gather all Ingredients and Tools and prep Ingredients as indicated.

  • In a Pan, heat enough Oil to coat the Pan on medium high heat.

  • Add a layer of Sugar Snap Peas. Don’t move the Peas - let them get almost burnt on one side.

  • Once color is achieved, season with Salt, then mix Peas to cook slightly on the other side.

  • Transfer to a Bowl and repeat until all Peas are cooked.

Bonus!

  • Don’t worry about burning - you are trying to achieve a dark color on one side to add flavor.

  • To add a little more flavor when all the Peas are done cooking, add a little Apple Cider Vinegar to the Bowl and mix.

  • Try adding some fresh Herbs when the Peas have slightly cooled.





Ingredients

  • 1 Pound Sugar Snap Peas, de-stemmed and stringed

  • 3 Tbsp Oil

  • 1 Tbsp Salt

Tools

  • Knife

  • Cutting Board

  • Bowl 

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Spoon

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 5 days.


 
 

Questions about this recipe? Ask Chef Pierson!