Sauté: Snap Peas with Chilies and Mint

Serves 4 generously

Ingredients

• About 2 tablespoons extra-virgin olive oil
• 1½ pounds sugar snap peas, trimmed
• Salt
• 12 mint leaves, julienned
• Finely grated zest of 1 small lemon (about 1 teaspoon)
• ½ teaspoon red chili flakes

Instructions

1. Set a large frying pan over high heat. When it's nice and hot, add just enough olive oil to barely coat the bottom of the pan.
2. When the oil shimmers, add the snap peas and season with salt. Cook over high heat, sautéing the peas as they start to brown, until they are sweet but still crisp, about 5 to 6 minutes.
3. Remove the pan from the heat and stir in the mint, lemon zest, and chili flakes.
4. Taste and adjust salt as needed.
5. Serve immediately.

Recipe Courtesy: Samin Nosrat; Salt, Fat, Acid, Heat