Buttered Sugar Snap Peas
What I really like about sugar snap peas, other than the sweet flavor and crispy texture, is that there is much less preparation than with fresh green peas. You eat the whole pod and it is yummy. However, there might be a tough string, depending on the size and the season, which can easily be removed by pulling the stem end along the back of the pod. Sugar snap peas can be found all year long in most grocery stores, but are best in spring. Serve this quick and easy side dish for a weeknight meal, special occasion or casual entertaining.
- 1 pound sugar snap peas, rinsed and drained
- 2 cups water
- 1 teaspoon granulated sugar (optional, see notes below)
- Salt and pepper to taste
- 2 tablespoons butter, preferably unsalted
Bring the water to a boil in a medium saucepan. Add the sugar, salt and peas. Cover, reduce heat to medium and cook just until the peas are just tender, 5 to 10 minutes depending on size. Drain well. Add the butter, additional salt and pepper. Stir well until the butter has melted. Serve immediately.
Notes: This is my mother's original recipe and, at the time, she always added a little sugar. Later she stopped using it and I think the peas are sweet enough without it. I kept it in the recipe to give you the option. Frozen sugar snap peas are quite good and can be used in this recipe following cooking times on the package.