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Home » Side Dishes » Charred Lemon Garlic Snap Peas
June 29, 2021 by Kerry

Charred Lemon Garlic Snap Peas

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Charred Lemon Garlic Snap Peas
Charred Lemon Garlic Snap Peas
Charred Lemon Garlic Snap Peas

This snap peas recipe is the type of side dish that would sell me on a whole dish if I were at a restaurant. Steak, fish, pork? It doesn’t matter if I have these snap peas on my plate. They are intensely flavorful with just a few simple, but bold ingredients. You probably have the seasoning ingredients on hand right now. They have a bit of bite from garlic and crushed red pepper; lemon zest and juice provides a tart, fresh zing; and the umami packed pecorino cheese brings it all together.

Like a snack food that will remain nameless, once you pop one of these babies you won’t be able to stop. This recipe can probably stretch to six, but two hungry people could certainly polish off a dish. And honestly, it would make a very satisfying vegetarian meal paired with some rice or other whole grain.

  • Explore: Sheet Pan Roasted Asparagus with Prosciutto & Hazelnuts

You can also serve this dish warm or cold, so it makes a great dish to bring to a pot luck or BBQ. I like this dish a bit better cold and Sean likes it better warm, so there’s no wrong option.

About Snap Peas

I love snap peas, but find that they are best early in the season when they are the most tender. I like them much more than snow peas which are a little more bitter and less crunchy than a snap pea. Snow peas are a little too floppy, in my opinion. The key to a great snap pea experience is to trim the stem and peel off the woody string that runs along the back of the snap pea.

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You can use your fingers to snap the stem and pull the string off, but I find that gets fiddly. I like using some kitchen shears to nick them and then pull off the stem from there. Do all of the nicking first and then pull the stems for the most efficient use of your prep time. Check out this quick Instagram video posted below to see how I do it. (And hey, give me a follow there, too!)

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A post shared by Kerry Sainato (@cookwithkerrydotcom)

  • Shop: Carbon Steel Wok
Charred Lemon Garlic Snap Peas
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Charred Lemon Garlic Snap Peas

Charred lemon garlic snap peas are incredibly flavorful with just a few staple ingredients. It's an easy veggie side dish that's actually craveable. This recipe is super quick and great served warm or cold. Perfect for planning ahead!
Course Side Dish
Cuisine American, Italian
Keyword Healthy, Peas, Quick & Easy, Snap Peas, Vegetables, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 1 lemon zest & juice
  • 1 clove garlic grated or minced very finely
  • ½ tsp crushed red pepper flakes optional; see note
  • 2 tsp neutral oil (canola, vegetable, or light olive oil)
  • 1 lb sugar snap peas trimmed and peeled of string
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 2 tbsp pecorino cheese grated; heaping tablespoons

Instructions

  • Zest and grate the garlic straight into the bottom of a large bowl that's big enough to easily toss the snap peas once they are cooked.
    Add the crushed red pepper to the bowl.
  • Heat a large wok or cast iron skillet over medium-high heat until the pan starts smoking. Add 1 tsp neutral oil and half of the snap peas. Cook, tossing constantly with a wooden spoon or heat-proof spatula, until the snap peas are well charred and have softened. This will take about 3-5 minutes depending on how hot you have the pan. Remove to the bowl.
    Repeat this process with the second half of the snap peas adding 1 more tsp of oil. Remove to the bowl.
  • Toss the snap peas well with the seasoning plus 1/2 tsp kosher salt. Toss or mix until the snap peas are evenly coated with seasoning and there are no large clumps of garlic or lemon zest.
    Then add the olive oil and lemon juice. Toss again to coat.
  • You can serve these warm or cold.
    If you are serving them warm, toss in grated pecorino cheese and serve.
    If you are serving them cold, refrigerate until you are ready to eat then toss with the pecorino cheese before serving.
    In either scenario, an extra little drizzle of olive oil and some flaky salt sprinkled on top would be a nice, but optional addition.

Notes

  • If you don’t like spice, don’t add the crushed red pepper. The garlic still adds a nice bite to the dish.
  • Shop: Cast Iron Skillet

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Category: Side DishesTag: Healthy, Peas, Quick & Easy, Snap Peas, Vegetables
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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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Sean and I had to make the hard decision on Friday Sean and I had to make the hard decision on Friday to put Barley down. It's been a rough few days for us and the house feels *extremely* empty. But we know we were lucky to have this pup in our lives for over 14 years--our best guess is that he was about ~16 years old which is an extremely good run for any dog and we are grateful for the years with him. He was in very good shape up until the last few months and in the last four weeks he was quickly declining. He had many nicknames (as all dogs seem to): Barles, Mr.Jingles, Biffer, Stick Legs are a few. He was the absoulte perfect dog for us: food obsessed, good traveler, and happy camper. He barely barked (and when he did, it really freaked me out!) He was sweet to all. He rarely got into things, but once he sniffed out a wrapped box of Tasty Cakes I was gifting for Christmas, ripped it apart, and proceeded to hide all of the wrapped cakes under pillows all around the house. He was my constant companion when I was stuck in bed for over a month before my back surgery. Our hearts are broken but they will heal and we'll always be grateful for his friendship. RIP Barley.
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