Sautéed Sugar Snap Peas with Orange Zest and Buttery Almonds

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If you are looking for an alternative to your usual green bean casserole this season, give this simple sugar snap pea recipe a try. You can complement your holiday ham or leg-of-lamb with the traditional, beloved side dishes, but it is always a nice idea to try a new recipe, especially when you have so much fresh produce available at the market. Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely seasoned butter sauce. This dish is best served warm, so plan to make it right before your guests sit down to dinner. We cut the sugar snap peas at an angle so they can absorb the butter sauce. Melt 1 tablespoon of butter and cook half of the snap peas, then repeat the process with the remaining peas. Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest. 

Sugar Snap Peas with Orange Zest and Buttery Almonds
Photo: Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
25 mins
Total Time:
25 mins
Yield:
8 serves

Ingredients

  • 6 tablespoons unsalted butter, divided

  • 1 1/2 pounds fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 cup sliced almonds

  • 1/4 teaspoon Creole seasoning (such as Tony Chachere's)

  • 1 teaspoon orange zest, plus 1/4 cup fresh juice (from 1 large orange), divided

Directions

  1. Melt 1 tablespoon of the butter in a large skillet over high until foamy. Add 4 cups of the snap peas, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a large serving platter. Repeat process with 1 tablespoon of the butter and remaining 4 cups peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  2. Reduce heat under skillet to medium; melt remaining 4 tablespoons butter. Add almonds and Creole seasoning. Cook, stirring constantly, until butter browns, about 3 minutes. Stir in orange juice. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute. Spoon over peas on platter; sprinkle with orange zest.

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