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!
2tspneutral oil (canola, vegetable, or light olive oil)
1lbsugar snap peastrimmed and peeled of string
½tspkosher salt
1tbspolive oil
2tbsppecorino cheesegrated; 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.