Use the last of the local pea pods for this. Snow pea greens are always available at Asian grocery stores.
- 4 ounces (125 grams) sugar snap peas
- 4 ounces (125 grams) snow peas
- 2 tablespoons butter
- 4 cups snow pea greens
- 2 tablespoons chopped mint
- Salt and freshly ground pepper
Bring a large pot of salted water to a boil.
Add sugar snaps and snow peas and blanch for 1 minute or until tender crisp. Immediately plunge into ice water to stop cooking. Reserve.
Heat butter in a large skillet over medium-high heat. Add snow pea greens and sauté for 30 seconds or until wilted. Add reserved sugar snaps and snow peas and cook for 1 minute longer or until heated through. Add chopped mint and toss to combine. Season with salt and pepper to taste. Serves 4.