Ingredients
1/4 cup water
1 tablespoon butter
1 pound trimmed snap peas
1/2 cup (packed) fresh mint leaves, thinly sliced
Coarse salt and ground pepper
Preparation
In a 12-inch nonstick skillet, bring 1/4 cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes.
Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat.
Toss with mint leaves; season with coarse salt and ground pepper.
