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Spiced Snap Peas
Servings = 2 | Serving size =about 1 cup
This recipe can be multiplied by 3.
This recipe does not makes good leftovers, but it is good chilled in salads.
| 1 Tbsp | light spread (like Promise light or Smart Balance light) |
| 1 Tbsp | shallot (minced) |
| 8 ounces | snap peas |
| 1/8 tsp | salt |
| 1/2 tsp | ground nutmeg |
| 1/4 tsp | ground ginger |
Place the spread in a medium skillet over medium heat. Add the shallots and cook gently stirring frequently.
Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes stirring about every five minutes.
Nutrition Facts
Serving size: 1 cup | Servings 2
Calories 78 | Calories from Fat 27
Amount Per Serving (% Daily Value)
Total Fat 3g (5%) | Saturated Fat 1g (5%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 201 mg (8 %)
Total Carbohydrates 10g (3%) | Sugars 5g
Dietary Fiber 3g (12%) | Protein 3g
Vitamin A 33% | Vitamin C 115 % | Calcium 5% | Iron 14%
Vitamin K 31 mcg | Potassium 251 mg | Magnesium 30 mg
"Poetry is a rich, full-bodied whistle, cracked ice crunching in pails, the night that numbs the leaf, the duel of two nightingales, the sweet pea that has run wild, Creation's tears in shoulder blades."
-Boris Pasternak, Poet
The refrigerator light goes on...
Sugar snap peas are so easy to find in the grocery now. There was a time when I really had to hunt for them. They are wonderful as a side dish like this but go great in salads and are really best just eating raw as a snack.