Ingredients
1 pound sugar snap peas, strings removed
Coarse salt
1/2 tablespoon butter
1 tablespoon fresh oregano, coarsely chopped, substitute 1/4 teaspoon dried
Preparation
In a large skillet, combine snap peas and cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes.
Add butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in oregano.
