Mold Detox Friendly Gluten Free Sautéed Snap Peas with Mint
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!