Sugar, Snap, and that's a Wrap!

You probably never thought about it, but the sugarsnap pea really is one darling of a legume. She's got more attitude and crunch than her cousin the snow pea, but is much sweeter than her brother the string bean.

I made some of these little beauties this evening and it was a super fast and healthy side dish.

Sugarsnap Peas
Ingredients:
2 1/2 cups sugarsnap peas
3/4 tablespoon olive oil
1 clove of garlic, minced
1 tsp crushed red pepper flakes
salt and pepper to taste

Directions:
Trim the tips of the snap peas. Lightly steam in a saute pan with water or an electric rice cooker. Next, place the olive oil in pan over medium-low heat. Once oil has heated, add the garlic and cook for about 2 minutes. Add the crushed red pepper flakes. Add your sugarsnaps and toss in the oil garlic mixture. Add a pinch of salt and black pepper. Cook for about 4 minutes. I like to let the peas get some brown on 'em.

Very simple!