| Level: | Easy |
| Total: | 13 min |
| Prep: | 5 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds sugar snap peas
- Coarse salt
- 1 teaspoon sugar
- 2 tablespoons butter
- 3 tablespoons chopped parsley leaves
Instructions
- Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 281 mg |
Reviews
This a keeper for those busy nights ehrn you just want a little something special.
These were very simple and made for a wonderful veggie side for chicken.
Amazingly easy and surprisingly tasty! The only thing I changed was substituted cilantro for parsley to give the beans a stronger flavor.
Also good as leftovers, since the beans didn’t get all mushy as I thought they might. Wonderful side dish for a colorful meal!
I love sugar snap peas.. this was very easy, but I would suggest lessening the cook time for cripier peas.