1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
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Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
Stir in lemon zest, salt and pepper.
Finish with everything seasoning.
If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:
Red pepper flakes add spicy heat.
Butter: Stir in a knob of butter at the end of sautéing.
Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.
Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.