Gluten Free Sautéed Snap Peas with Mint
Snap peas are one of those vegetables that genuinely shine when you keep things simple, and this sautéed side is proof. A hot skillet, a little olive oil, and thinly sliced garlic get things going fast — we're talking dinner on the table in under ten minutes. The red pepper flakes add a quiet kick, while fresh lemon zest, lemon juice, and torn mint leaves finish everything off with a brightness that makes the whole dish feel alive. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved — just clean, whole foods doing exactly what they're supposed to do. It serves four and works beautifully as a weeknight side alongside grilled proteins or grain bowls. A pinch of flaky sea salt right before serving is optional but highly recommended — it pulls the whole thing together.
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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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