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Annie Starke's Blistered Snap Peas

Blistered Snap Peas

byAnnie Starke
Total 10 mins, includes cooling time
Active 10 mins
Makes 2 servings
  • 1 pound sugar snap peas, strings and stems removed
  • 1 tablespoon salted butter
  • 2 pinches smoked sea salt or flaky salt
  • Pinch freshly ground black pepper
    1. Heat a large cast-iron skillet or wok over high heat until hot.
    2. Add the sugar snap peas and cook until char marks appear, stirring or tossing occasionally.
    3. Add the butter and toss until the butter is melted and the peas are evenly coated. Season with the smoked sea salt and black pepper. Toss to combine and serve immediately.