• 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 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 4 minutes. Remove from heat and add the mint, sugar, and salt. Serve immediately.