Serve with roasted poultry or lean pork.

• 1 pound sugar snap peas (2 cups)
• 2 cloves garlic, halved
• 1 tablespoon canola oil
• 2 cups fresh or thawed frozen peas
• 1/4 cup fresh mint leaves, chopped, or 1 tablespoon dried mint
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt

Heat a large saucepan of water to boiling. Add the snap peas and cook 2
to 3 minutes. Drain and rinse under running cold water. In a large
skillet over medium-low heat, cook the garlic in the oil until golden.

Remove and discard the garlic. Add the sugar snap peas and fresh or
thawed peas and cook until tender, 3 to 5 minutes. Remove from heat and
add the mint, sugar, and salt.

Per Serving : 93 Calories; 2g Fat (24.1% calories from fat); trace Saturated Fat; 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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