So, just going to continue on with my vegetable theme. I think one of the reasons a lot of people don’t like vegetables is because they don’t cook them right. Eating a lot of vegetables is key to good health but that doesn’t mean you have to eat vegetables plain. One of my favorite ways to eat veggies is to lightly sauté them in olive oil with garlic, lots and lots of garlic. Garlic sugar snap peas are amazing and a great way to increase your intake of vegetables.
I made these garlic sugar snap peas for dinner with my in-laws a few days ago, and they were a big hit. My mother-in-law, who doesn’t even like peas, loved them! She even went back for seconds! Something about rich olive oil, minced garlic, salt, and pepper, makes vegetables taste so perfect.
Kris said that this is how most of the vegetables in Asia are prepared. When he has to travel for work, I always quiz him about his meals and the local cuisine. Typically after Asia trips, he reports back that we need to start making vegetables like they do in Asia. He’s been telling me to cook vegetables this way for a long time, I just never got around to trying it until now. Well, I’m glad I finally got on board for this style of cooking vegetables, and it’s the best! Now I’m hooked! The cafeteria at the hospital where I work also makes their vegetables like this on a regular basis, and they are so good. I highly recommend trying it!
Cooking vegetables this way is super simple and delicious. And it takes less than ten minutes. Nothing better than a quick, healthy side dish of garlic sugar snap peas. You can cook a variety of vegetables with this method- broccoli, green beans, cauliflower, carrots. Start making vegetables the highlight of your meals.
- 16 oz sugar snap peas
- 2 tbsp olive oil
- 5 garlic cloves minced
- Salt and pepper to taste
In a medium skillet, heat olive oil over medium heat.
Then when olive oil is heated, add sugar snap peas to pan.
Lightly sauté for 2-3 minutes, then add minced garlic, salt, and pepper.
Next, stir to coat sugar snap peas in garlic, salt, and pepper.
Cook for an additional 2-3 minutes.
Serve hot, directly from the skillet.
Maria Vitetta says
Italians also prepare their vegetables in this manner. Growing up, I rarely ate a vegetable without it being doused with garlic and olive oil.
Kris Norbryhn says
All the more reason for us to go visit Italy again!!! 🙂
Phil (Our Daily Scraps) says
Loved this recipe! I was so happy to find an alternative to regular vegetables round at my house.
Would you mind if I used this post/picture in a roundup post on my blog (linking back to here of course)?
Thank you! I don’t mind at all, please share away 🙂
Rachel Park says
Love, love, love this recipe
Glad to hear it! Garlic and veggies is my favorite!