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Ingredients
- 1Â 1/2 lb Sugar snap peas, trimmed
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Finely shredded fresh mint leaves
Directions
- In a kettle of salted boiling water cook the snap peas for 1 to 3 min, or possibly till they are crisp-tender, drain them, and plunge them into a bowl of ice and cool water to stop the cooking. Drain the peas well. In a large skillet heat the butter, add in 1 Tbsp. of the mint, the peas, and salt and pepper to taste, and heat the mix over moderately low heat, stirring, till the peas are heated through. Sprinkle the peas with the remaining 1 Tbsp. mint.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 672g | |
| Calories 474 | |
| Calories from Fat 213 | 45% |
| Total Fat 24.35g | 30% |
| Saturated Fat 14.85g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 30mg | 1% |
| Potassium 1307mg | 37% |
| Total Carbs 48.7g | 13% |
| Dietary Fiber 16.9g | 56% |
| Sugars 25.6g | 17% |
| Protein 18.3g | 29% |
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