Sautéed Garden Snap Peas
A simple and delicious way to enjoy fresh snap peas from your garden, sautéed with garlic and a hint of lemon.
Start by rinsing the snap peas under cold water to remove any dirt. Trim the ends of the snap peas by snapping off the stem and tail.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add 2 cloves of minced garlic to the skillet.
Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Add the snap peas to the skillet and stir to coat them in the garlic oil.
Cook the snap peas for 3 to 5 minutes, stirring occasionally, until they are bright green and tender-crisp.
Squeeze the juice of 1/2 lemon over the snap peas and season with salt and pepper to taste. Toss everything together to combine the flavors.
Remove the skillet from heat and serve the sautéed snap peas warm as a side dish.
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