Sautéed Sugar Snap Peas

By Valerie's Kitchen

Ingredients

8 ounces sugar snap peas (stringless preferred)
1 cup low sodium chicken broth or vegetable broth
1 tablespoons butter
1 teaspoon minced garlic (1 clove, minced)
¼ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)

Prep Time2mins
Cook Time8mins
Servings3

Instructions

Remove the strings from the snap peas, if needed (see notes below for instructions) and if not pre-washed, rinse them in a colander with cool water. Drain well and set them aside.

Place the broth in a 12-inch skillet or saute pan and bring it to a boil over HIGH heat. Add the snap peas and return it to a boil,then, reduce the heat to MEDIUM-LOW, cover and cook for about 3 to 4 minutes until just crisp tender. Be careful not to overcook as the snap peas will soften further when sautéed in the next step.

Drain the snap peas in a colander and discard the broth. Return the empty pan to LOW heat and add the butter. When melted add the garlic and cook, stirring, for 1 minute or until fragrant. Add the drained snap peas, salt, and pepper, and toss with the butter and garlic mixture. Increase the heat to MEDIUM-HIGH and sauté until cooked to the desired level of tenderness, about 2 minutes. Reduce the heat, if needed, to prevent the butter from burning. Remove from the heat and serve immediately.