How to Prepare Sugar Snap Peas

As parents know all too well, many young children dislike vegetables. They're also not fond of work and will quickly disappear in the springtime when it's time to toil in the garden. However, mine make an exception when sugar snap peas are ready for harvest. Maybe you, too, will have all the help you need then, because the sweet morsels can be picked right off the vine and popped into the mouth with no need for shelling.
Don't be surprised when your youngsters are every bit as enthusiastic about gobbling up this tasty side dish. They'll love the sweet, crunchy snaps, as long as you don't overcook them. Sugar snap peas with mint is a simple and quickly prepared side dish that serves four and is best served piping hot. For a treat, substitute fresh snow peas for the snaps, and sprinkle with toasted, slivered almonds.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb. fresh sugar snap peas 3 green onions 1 garlic clove 1 tbsp. fresh mint leaves 2 tsp. bacon grease Salt Ground black pepper

1. Wash and pat dry the sugar snap peas. Trim the ends. Finely chop the green onions, garlic and mint leaves.

2. Heat 2 tsp. bacon grease in a large skillet over medium heat. It's all right to use olive or vegetable oil instead, but the finished dish won't have quite as much flavor.

3. Stir in chopped green onions and garlic, and saute for about 2 minutes, or just until tender.

4. Add the sugar snap peas and saute for about 2 minutes, just enough to heat them through completely. Avoid overcooking -- you want them to be crisp and crunchy.

5. Sprinkle the sugar snap peas with salt and ground black pepper to taste and chopped mint leaves, toss lightly, and serve immediately.

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