2 c. snow peas, de-stringed (using fingertips, pinch one end of the snow pea, break off the very tip and then pull this piece, along with the stringy membrane that holds the pod together, back along the flat side of the snow pea to remove it. Repeat on the other end)
1 garlic clove, sliced
1 T. coconut oil
pinch of red pepper flakes
sea salt to taste
My sister-in-law makes some fantastic green beans using a similar technique, but I have snow peas to cook, so snow peas it is. Her beans and these snow peas are garlicky, spicy, smokey, salty, and perfect as a side dish to pretty much anything.
Heat pan over medium heat. Add coconut oil and sliced garlic with a touch of salt. Cook for 30 seconds. Add snow peas, a pinch of sea salt and a pinch of red pepper flakes. Saute for 2 minutes stirring beans to coat with oil, then put a lid on and cook covered for 5-7 minutes. You do not need to stir the snow peas once covered, it adds a nice flavor if they develop a little char on the underside. Snow peas will turn bright green when cooked, they will be “teeth tender” but still contain a slight give, do not over cook.