Eosinophilic Esophagitis Friendly Gluten Free Sautéed Snap Peas with Mint
Total time14 min
Prep time8 min
Cook time6 min
4.6(25)
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Learn more →Ingredients
4 servings
- 1 lb sugar snap peas, strings removed
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ cup fresh mint leaves, roughly torn
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Rinse the snap peas in a colander and pat dry. Pull the tough string from each pod by snapping the stem end and drawing it down the length of the pod.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
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