Recipe | "Mint Sugar Snap Peas" Sent in by Dr. Kirsten Corda

Each 1/2 cup serving contains 80 Calories; 9 grams Carbohydrates; 3.5 grams Total Fat, no Cholesterol; 3 grams Protein. Sugar Snaps grow easily up a trellis on the sunny side of a house, but in South Texas the weather is usually too hot. According to the Dietary Guidelines for American, 2010, frozen vegetables have the same nutritional value as fresh and most often have less added salt and sugar than canned. To add flavor, try adding herbs instead.
  • 2 teaspoons olive oil
  • 1 pound fresh sugar snap peas, strings removed
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

1. Wash your hands and clean your cooking area.
2. Wash sugar snap peas and remove strings.
3. Heat skillet to medium-high heat; add olive oil.
4. Add the snap peas to the skillet and sauté until just tender (8-10 minutes). 
5. Remove from heat and stir in mint.
6. Drizzle lemon juice on top. Toss lightly.
7. Season to taste with salt and pepper.

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