Blistered Snap Peas Recipes

BLISTERED SNAP PEAS

Blistered Snap Peas image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil, 1 pound snap peas and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until lightly charred and crisp-tender, about 3 minutes. Stir in 1 small sliced seeded red jalapeno, 1/3 cup chopped mint and the grated zest of 1 lime. Sprinkle with flaky sea salt.

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Pour olive oil into a large skillet over medium-high heat and watch it rise in temperature. You should see it turn shimmery, spread more easily across the bottom of the pan, and eventually develop little ripples. It takes roughly 2-3 minutes for these signals to show.
Add the snap peas (strings removed) to the hot oil so that they form an even layer across the bottom of the pan. Then, wait. Resist the urge to turn them for a good 2-3 minutes to allow some charring and blistering to occur on their bottom side. After 2-3 minutes, sprinkle kosher or coarse sea salt and black pepper over the peas and give them their first turn. They should be bright green and charred in spots. Let the peas blister on the other side for another 1-2 minutes. Add any of the additional seasoning enhancements that you'd like (not necessary—good kosher or coarse sea salt does the job of a hundred seasonings! See TIP A below). Then, transfer to a serving platter or plate and enjoy immediately!

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