1
pound sugar snap peas, trimmed
2
tablespoons canola oil
2
green onion, chopped
2
cloves garlic, minced
2
tablespoons fresh Mint,* chopped
Salt and fresh
ground pepper
Over medium heat, heat oil in a large nonstick
skillet. Sauté onion
and garlic. Add peas and sauté
till crisp-tender, about 5 minutes.
Remove from heat and stir in fresh mint leaves.
Yield: 4 servings.
*Harvest and preparation – For fresh use, harvest before
flowering. Cut off near ground
level. Cut early in the morning just
after the dew has evaporated and before the sun is hot. Discard tough stems. Place leaves in a colander and rinse under
cold running water. Pat
dry with paper towels. Stack
leaves together and roll up. Cut thin
slices with a very sharp knife.
Carolyn Gass Hardimon, M. S.
Home Economist