Sautéed Sugar Snap Peas with Mint
By MCFM Nutrition Interns
- 2 teaspoons olive oil
- 2 pounds sugar snap peas, washed and trimmed
- 3 green onions, washed and chopped
- 1 clove garlic, peeled and chopped
- Salt & pepper to taste
- 1 Tablespoon fresh mint, washed and chopped
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onions, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Sugar snap peas are bursting with nutrients! they provide 8 vitamins, 7 minerals, dietary fiber, and protein. They are an especially good source of vitamin K (important in maintaining bone health), vitamin C (antioxidant and more), and several B vitamins (prevent fatigue and aid in several other bodily processes). One cup of chopped pea pods contains 3 grams of fiber and 3 grams of protein!
Sugar snap peas are available at the Mill City Farmers Market early June through July.
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