Lemony Sugar Snap Peas and Leeks

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1930

Bright citrus and fresh herbs combined with verdant veggies make a tasty accompaniment to any entrée.

Lemony Sugar Snap Peas and Leeks
 
Makes 4 to 6 servings
Ingredients
  • 4 tablespoons unsalted butter, divided
  • 1 pound sugar snap peas, trimmed
  • 1 medium leek, trimmed and thinly sliced
  • ½ lemon, sliced into half moons
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped fresh mint
Instructions
  1. In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add snap peas, leek, and lemon slices. Cook, stirring frequently, until snap peas are bright green and crisp-tender, about 5 minutes.
  2. Stir in garlic; cook for 1 minute. Stir in lemon juice, salt, pepper, and remaining 2 tablespoons butter. Cook until butter is melted and sauce is slightly thickened, 3 to 4 minutes. Remove from heat; stir in mint.
Notes
KITCHEN TIP-This quick and easy veggie dish is so versatile; any green veggie and fresh herb you like can be used in place of the snap peas and mint.