Spiced Snap Peas

Servings

Serving size

about 1 cup

COOKING TIME

30 Minutes

This recipe can easily be multiplied and makes good leftovers chilled. Try them in salads or just eat them as a snack.

Ingredients

2 tsp. Olive oil

1 Small Shallots, raw (minced)

8 ounces Green beans

1/8 tsp. Salt

1/4 tsp. Ground nutmeg

1/4 tsp. Ground ginger

Instructions

Place the oil in a medium skillet over medium heat. Add the shallots and cook gently, stirring frequently, until they are translucent.

Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes, stirring about every five minutes.

Serve immediately.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

Sugar snap peas are so easy to find in the grocery now. There was a time when you really had to hunt for them. They are wonderful as a side dish like this but go great in salads and are really best just eating raw as a snack.

"Poetry is a rich, full-bodied whistle, cracked ice crunching in pails, the night that numbs the leaf, the duel of two nightingales, the sweet pea that has run wild, Creation's tears in shoulder blades."

Boris Pasternak, Poet