Made this last night with some English peas to serve alongside a pre-dinner snack of saganaki while catching up on season 2 of The Bear. It was quick and easy to make, and I liked how the peas balanced out the richness of the saganaki. My husband didn’t like the texture of the pods, so he ended up popping them open and eating mainly the peas. I didn’t mind the texture of the pods.
Served with a nice glass of white wine. A quick and easy snack!
version ai :
When I tell you this is a very good use of 10 minutes and a high yield of deliciousness, I hope you believe me. I was looking for a very simple side dish, one I could essentially make from my garden (I grow shelling peas, but I like snow and snap peas as a treat in the garden each year as well) to go with some roasted fish. While searching for ideas, I came across this from the NYT Cooking team and was surprised I hadn’t seen more of it because it’s so simple yet effective.
You essentially char your sugar snap peas (or snow peas, or any edible podded pea) in a screaming hot pan, get them nice and soft and blistered, and then sprinkle them with flaky sea salt and a generous amount of lemon juice. It takes only a few minutes, and I am quite certain it’s the best way to get me to eat 2 cups of sugar snap peas (a serving, perhaps? probably more!) for dinner. The lemon and salt pop. The blistered spots taste slightly smoky and sweet. This is just a good, good side dish, and the kind of thing you can whip up in minutes and make you feel like you pulled one over on the concept of cooking anything at all.
Do ahead: The peas are best right out of the pan, but I have eaten leftovers and they’re good for a day or two in the fridge.
Storage: Cooked peas can be stored in an airtight container in the fridge for up to 2 to 3 days.
Variation: Add some fresh chopped mint or basil. Stir in a teaspoon or two of chili flakes.
Yield: 2 servings
Prep time: 5 minutes
Cook time: 5 minutes
Blistered Peas in the Pod with Lemon and Salt
Ingredients
- 1 tablespoon olive oil
- 1 pound sugar snap peas, rinsed and patted very dry (or snow peas or any other edible-podded pea)
- Flaky sea salt to taste
- Juice of 1/2 small lemon (or to taste)
Instructions
- Heat a large (10- or 12-inch) heavy-bottomed frying pan or cast iron skillet over high heat. Once it’s smoking, add olive oil and swirl to coat the bottom.
- Add peas and cook, undisturbed, for 2 minutes to get a good char. Stir or toss them once, and cook for another 2 to 3 minutes, or until the peas are blistered and tender.
- Transfer to a bowl, sprinkle generously with flaky sea salt and lemon juice, and serve immediately.
Recipe from New York Times Cooking.
