These Sautéed Snap Peas with Lemon and Dill are the perfect side dish for Spring! Fresh, flavorful, and so delicious.
A Sign Of Spring
For me, Spring has sprung when a few things start to happen. For one, the snow has all (permanently!) melted here in Minnesota, the days are literally longer, and pea pods become a regular staple on the dinner table.
The arrival of seasonal peapods brings me so much joy. Their snap, their crunch, their color: it’s all a thing of beauty. While these gorgeous little pods don’t need much to be delicious, I offer a handful of ingredients to consider adding to enhance their fresh flavor. Read on for more details about this recipe for Sautéed Snap Peas with Lemon and Dill.
How To Make Sautéed Peapods
Sugar snap peas are known for their classic…well, snap! They’re crisp and fresh, although they can tend to be fibrous due to the string that runs along its seam. These should be removed before eating and cooking: a step you’ll be thankful you took! Learn more about how to destem peapods over in my article How To Prep Vegetables Like A Pro!
Adding Sunshine
Adding additional flavor with herbs, citrus, and other aromatics is a simple way to change things up. One of my favorite flavor combinations (especially during the Spring) is lemon, garlic, and fresh dill. Something about it just screams sunshine to me!
In this recipe, I sauté the garlic with the peapods lending a soft spicy flavor. I use both lemon juice and lemon zest, layering the citrus kick. And a palmful of fresh dill is chopped and tossed on in, giving mouthwatering freshness!
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Sautéed Snap Peas with Lemon and Dill
Ingredients
- 3 cups sugar snap peas, destemmed - see notes
- 1 Tbsp olive oil, additional for servings, see notes
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/3 cup fresh dill, chopped
- Maldon Sea Salt, for garnish
Instructions
- Wash and destem peapods. See note for additional details on how to do this.
- Add olive oil to a large sauté pan set over medium heat. Add peapods, tossing to coat.
- Continue stirring sporadically for the next 15 minutes, until peas have begun to soften.
- Add lemon zest and lemon juice along with 1/2 teaspoon kosher salt, continuing to sauté until lemon juice is reduced.
- Transfer to a serving bowl and top with fresh dill and additional olive oil if desired. Sprinkle with Maldon sea salt and serve!
Notes
- Learn how to clean and prep peapods in my article, "How To Prep Vegetables Like A Pro".
- If you can find Dill flavored olive oil, it works beautifully here!
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