Pea pods don’t need to be cooked because they are sweet and crisp when served raw, but some recipes call for serving them hot. Even though steaming pea pods is the preferred method because it improves their flavor and color without removing too many nutrients, you can still cook pea pods to the desired crisp-tender state without using a steamer basket. They can be cooked perfectly with a brief bath in boiling water or a few minutes in the microwave.
Remove the string by pulling it away from the pea pods’ outer curve. Despite being safe to eat, the string is stringy and frequently gets caught in teeth.
Fill a pot’s bottom with water until it is about 1 inch deep. Season the water with salt to taste. Add a splash of lemon juice. You only need a small amount; 1 to 2 teaspoons will do.
All at once, add the pea pods to the boiling water. To avoid getting splashed by boiling water, step back a bit.
Cook the pea pods for 30 seconds to 2 minutes, stirring them to ensure that they all enter the boiling water. When they turn bright green but are still slightly crisp, they are finished.
Place the peas in a dish suitable for the microwave, big enough to accommodate them, and no more than two pods thick.
When they are bright green but still somewhat crisp, microwave them on high for 4 to 6 minutes with the dish covered with a paper towel. Things You Will Need.
Kids can assist you in snapping and stringing the pea pods for some retro entertainment. Warning.
Brynne Chandler, an Emmy-nominated screenwriter and single mother of three, divides her time between professional research and a variety of cooking, fitness, and home-related activities. Chandler, a runner who frequently participates in San Francisco’s Bay to Breakers run, works as an independent caterer, preparing wholesome meals for residents of the Phoenix area.
Sautéed Sugar Snap Peas is a healthy, quick and delicious side dish to go with any main. Ready in 5 minutes!
Our recipe for Sugar Snap Peas is so easy to make that you’ll make it at least once a week if you’ve been searching for quick side dishes to go with hearty meals like Chicken Francese, Smothered Pork Chops, or a delicious, juicy steak.
There is nothing better than fresh, crunchy sugar snap peas cooked to perfection in butter and oil.
You really don’t need much more to make something better when you start with a delicious, fresh green vegetable like sugar snap peas. That’s where this recipe comes in. Cooked in 5 minutes, with salt, butter, and your choice of mild or strong heat.
All you need coarse salt. Instead of table salt, I suggest using sea salt, Kosher salt, or Himalayan salt for this. The taste and texture you get are superior to the finer table salt granules.
This recipe is more of a base because you can totally customize it to make it even tastier by adding Sriracha sauce or seasoning, toasted pine nuts, crushed garlic, a dash of parmesan, sliced almonds, or any other number of ingredients.
The ideal summertime snack is a few beers on the back deck with a large bowl of grilled peas.
Eat them like edamame for a sweet, wholesome, delectable, gluten-free, and vegan snack—this is the simplest recipe for salted grilled peas in the pod that I’ve ever seen!
I found this ridiculously simple, quick, and addictive way to eat peas straight from my garden last year. For so long, I believed that they should be shucked, blanched, and then used in recipes. I never considered eating peas straight from the pod like edamame at a Japanese restaurant. Since trying this technique, I’ve been completely hooked.
Try my Sweet Pea Gnocchi or Linguini Carbonara with Peas for a more decadent recipe that uses peas.
Fresh peas have a very short window for sweetness. All of their sugar turns into starch if they are left on the vine for too long. Essentially, it is the inverse of what occurs when fruits are left on the counter to ripen. Ask the farmer if you can try the peas before you buy them if you don’t grow your own peas but want to use them in this recipe. If they dont taste good raw, skip em.
How To Make Sugar Snap Peas
That’s all there is to it. Pea pods should still be a nice bright green, though some may have some slight browning on the edges.