Sautéed Snap Peas with Lemon and Dill
These Sautéed Snap Peas with Lemon and Dill are the perfect side dish for Spring! Fresh, flavorful, and so delicious.
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!