The Simplest Recipe For Sugar Snaps—Ever

Not long ago, my Facebook buddy Sarah Fuller wrote about the abundance of sugar snap peas this time of year, and she suggested I might want to share a good recipe or two for them on A Good Eater. Well, as it happens, I have a favorite way of fixing sugar snaps, and it’s so simple that it hardly qualifies as a recipe. In addition, the recipe, if you want to call it that, is wonderfully adaptive to other vegetables—broccoli, zucchini, carrots, bok choy, sweet peppers, and summer squash. Cooked chicken, beef, shrimp, or tofu could also be added, but the vegetarian version is so tasty that the protein additions aren’t necessary. Finally, this is a perfect summertime recipe. It’s all cooked on the stove top, which means there will be no heat coming from the oven to add to an already hot house.

Parboiling the sugar snaps
A few basic ingredients
Making a well for the garlic. Adding it last keeps it from burning.



2 thoughts on “The Simplest Recipe For Sugar Snaps—Ever”

  1. Just tried this tonight and it was delicious! We did the vegetarian version and it was very filling. Thanks for this!

    1. Mary Jane, glad you liked it! It’s one of our favorite dishes, and it can be made with broccoli or green beans when the sugar snaps have gone by.

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