Blistered Snap Peas

Five minutes, high heat — charred and crisp-tender with garlic, butter & lemon

Serves 4 · 5 min

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1 lb sugar snap peas
1 Tbsp oil (a high-heat one) · 1 Tbsp butter
1 garlic clove, grated
flaky salt · pepper · a squeeze of lemon
optional: a splash of soy, sesame seeds, or chili flakes

What you need

1 lb sugar snap peas

1 Tbsp oil (a high-heat one) · 1 Tbsp butter

1 garlic clove, grated

flaky salt · pepper · a squeeze of lemon

optional: a splash of soy, sesame seeds, or chili flakes

String them. Snap off the stem end and pull the tough string down the seam (skip it if they're a stringless variety) — otherwise they eat fibrous.
Blister hard. Get a skillet ripping hot with the oil. Add the peas in a single layer and leave them 1–2 min undisturbed to char, then toss and cook 2–3 min more until bright green and crisp-tender with charred spots. Don't crowd the pan or they steam instead of searing.
Finish off the heat. Kill the heat; add the butter and grated garlic and toss 30 sec in the residual heat (so the garlic doesn't burn), then flaky salt, pepper, and a squeeze of lemon.

Steps — tap one to keep your place

1. String them. Snap off the stem end and pull the tough string down the seam (skip it if they're a stringless variety) — otherwise they eat fibrous.

2. Blister hard. Get a skillet ripping hot with the oil. Add the peas in a single layer and leave them 1–2 min undisturbed to char, then toss and cook 2–3 min more until bright green and crisp-tender with charred spots. Don't crowd the pan or they steam instead of searing.

3. Finish off the heat. Kill the heat; add the butter and grated garlic and toss 30 sec in the residual heat (so the garlic doesn't burn), then flaky salt, pepper, and a squeeze of lemon.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.