Sautéed Sugar Snap Peas With Lemon And Shallots

2 from 1 ratings

Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish. Click here to see Eat Your Legumes — They're Good for You.

Servings

servings

Sautéed Sugar Snap Peas with Lemon and Shallots

Ingredients

1 pound sugar snap peas
1 clove garlic, sliced thinly
two 1/2-inch slices lemon, peels sliced into strips about 1/4-inch long
2 tablespoon olive oil, plus a drop
1 teaspoon breadcrumbs
1 shallot, sliced thinly
salt and pepper, to taste

Directions

Snap the ends off the sugar snap peas. Set aside. In a bowl, combine the garlic and lemon peel with a drop of olive oil. Toss and add the breadcrumbs. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic and lemon peel. Fry until crisp, about 1-2 minutes. Add the shallot and sugar snap peas. Toss until the peas are tender, about 2-3 minutes.
Season with salt and pepper, to taste. Add the lemon juice over the dish (to taste, depending on how lemon-y you like your dinner).