Made these today and you were right, no leftovers. Even my husband ate , and loved, them. His first time trying snap peas. The rain was pouring down so I made them with the stove directions. And didn’t have mint so threw on some chives. Can’t wait to make them again. Thanks!
version ai :
Blistered Peas in the Pod with Lemon and Salt
I hope you don’t think I’m some kind of monster for taking an already perfect pea and subjecting it to this. Maybe I am. It was so good anyway!
My younger son and I had a dinner date last week and the thing that captured his imagination the most was a side dish of blistered sugar snap peas that looked more or less like this. They came out of a wok or a super-hot pan or grill, still bright green, but with darkened, blistered spots here and there. They were, in the most basic way, just tossed with salt and a little lemon juice, and they were perfect. He’s already asked if we could make them at home.
When I got home, I immediately went to work on it, using the sugar snap peas I had in my fridge. I’m such a pea purist — usually I like them raw, or a barely blanched, or even just lightly steamed (especially english peas). To me, the whole point is that pop. Why would you want to sear that out of them? But here, a few darkened edges and soft spots are what made them excellent. You get a little more flavor, more complexity, and they’re still, wonderfully, sweet and crunchy and so easy to love.
You can do this with sugar snap peas, snow peas, or even string beans or asparagus tips. It makes for a very quick side dish for weeknights, and a good way to use up a big bag of sweet peas. I think you’re going to love them, even if, like me, you’re not usually a fan of cooked peas. Some things just… work.
Blistered Peas in the Pod with Lemon and Salt
This recipe turns an already perfect pea into something even more interesting. Quick-seared in a super-hot pan or grill until blistered, these sugar snap peas or snow peas develop more flavor and complexity while still remaining sweet and crunchy. Tossed simply with olive oil, salt, and lemon, they make an excellent, lightning-fast side dish for any meal.
Ingredients
- 1 pound sugar snap peas or snow peas
- 1 to 2 teaspoons olive oil
- Flaky sea salt (such as Maldon) or fine sea salt, to taste
- Lemon wedges, for serving
Instructions
- Heat a large, heavy skillet (cast iron or stainless steel work well) over high heat until smoking lightly. You want it screaming hot.
- Add peas and spread in a single layer. Cook, undisturbed, for 1 minute, until one side is blistered and slightly charred.
- Toss peas and cook for another 1 to 2 minutes, tossing frequently, until peas are bright green but still have some blistered or darkened spots.
- Transfer to a platter or shallow bowl. Drizzle with 1 to 2 teaspoons olive oil and season generously with salt. Toss to coat and serve immediately with lemon wedges.
Do Ahead
These are best eaten warm, right after they’re cooked, but leftovers are fine chilled, too.
