Go Back
Perfect, Stringless Sugar Snap Peas

They really are stringless, as long as you don't overcook them!

Servings: 4
Calories: 25 kcal
Author: A. JoAnn
  • 8 oz. sugar snap peas raw
  • 1/2 tsp. salt
  • 1/4 tsp. butter or olive oil
  1. Rinse and set aside raw snap peas.

  2. Fill a medium saucepan with enough water to fully cover peas. Add 1/2 teaspoon of salt and cover.

    Bring the pot to full boil.

    Rinsed in a colander, snap pea pods are added to rapidly boiling water.
  3. Remove lid and add the snap peas to the boiling water.

    Cook for about 60-70 seconds. Taste test.  Peas should still be crunchy, with only a tiny bit more "give" than when they were raw. The peas will continue to soften, so err on the side of a more firm pod.

  4. Turn off heat and drain pea pods in a colander.

    Once drained, empty the pea pods into a serving dish.

  5. Add a small bit of butter or olive oil (1/4 tsp.) and mix to distribute.

    Serve delicious, stringless, snap peas!