Thanks to Benedictine University Dietetic Intern Maria DiNello for sharing this recipe. Maria says: “This recipe is great for kids because it’s a substitute for otherwise unhealthy chips and cookies. The peas are crunchy and filling with lots of protein! Also, let your child be creative with seasonings and oils. Let them experiment so these snacks are fun and different every time!”
1 tablespoon butter
1 tablespoon olive oil
1 pound sugar snap peas
Cut off ends of snap peas and remove strings. Heat butter and olive oil in a large sauté pan over medium heat.
Add snap peas and sauté on medium-low until they are heated through and just beginning to soften slightly.
Remove from heat and toss with sea salt (to taste). Serve warm or at room temperature. May be stored in the refrigerator for several days.
Serves 4 as a side dish.