Sauteed Sugar Snap Peas

I really love finding new things to do with vegetables! Especially out of the box stuff that never would have occurred to me. Like these sauteed sugar snap peas. Lemmie say that again: Sauteed. Suger. Snap. Peas. 

Maybe its just me, but snap peas have always been one of those veggies that is meant to be eaten raw. Like cucumber (although those can be braised, according to the movie Julie and Julia. Still trying to wrap my brain around that one. I’ll let you know if I try it out) or lettuce. Then I spotted a recipe on the back of my package of peas: sugar snap peas and garlic in olive oil. My interest was piqued. I tried it out, and it instantly became my new favourite thing. It’s flavourful, nutritious and fast. Sometimes I throw in some sliced red pepper which looks gorgeous tossed in with the bright green.
sugar-snap-peas-plated
This time, I went totally off book and got crafty — which can be a dicey experience sometimes. I tend to get a little over excited when I experiment and end up going a little too far. However, this time I’m pleased to say it turned out pretty good.
I sauteed some snap peas and sliced red onion in a tablespoon of coconut oil with some salt and pepper and threw in fresh chopped basil for the last few seconds. Pair it off with some poached cod — another post to follow on that one — and orange slices and I had a tasty Whole 30 lunch in minutes.
I will say that the coconut oil, while fragrant and delicious, was a little bit overpowering. In the future I’ll probably use olive oil, which will pair better with the other flavours. Hey, but don’t let me stop you. If you’re partial to that sweet, coconuty flavour then all the power to you!
If you try them both, let me know which one you prefer!

Sauteed Sugar Snap Peas

Serves: 1 Prep: 5 min Cook: 5 min
  • 1 Tbsp coconut oil or olive oil
  • 1-2 cups Sugar Snap Peas
  • 1/2 cup Red Onion, sliced
  • salt & pepper to taste
  • 1/4 cup fresh basil, chopped
  1. Saute peas and red onion in olive oil until peas brighten in colour and onions become translucent.
  2. Add salt and pepper. Add basil and saute for another minute to combine thoroughly. Serve immediately.
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