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Charred Snap Peas with Radishes, Mint and Lemon
Peas and mint are a classic combination. In a recipe from their book “Bestia,” Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meats or fish.
4
Servings
Don’t forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed.
20 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
3
medium garlic cloves, smashed and peeled
Directions
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01In a 12-inch cast-iron or other heavyweight skillet over medium-high, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes.
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