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Charred Snap Peas with Radishes, Mint and Lemon

Charred Snap Peas with Radishes, Mint and Lemon

Snap peas and mint are a classic springtime combination—and for more flavor, add a high-heat char. (You won’t sacrifice any of the freshness.) OR Crisp sugar snaps get a quick char in a cast iron skillet. Peppery radishes and bright lemon add freshness.

By Calvin CoxApril 5, 2024

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Peas and mint are a classic combination. In a recipe from their book “Bestia,” Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meats or fish.

Tip

Don’t forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    pound sugar snap peas, trimmed, strings removed, if present

  • Kosher salt and ground black pepper

  • 3

    radishes, trimmed and thinly sliced into rounds

  • ½

    cup lightly packed fresh mint, torn

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Flaky sea salt, to serve (optional)

Step 1

In a 12-inch cast-iron or other heavyweight skillet over medium-high, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes.

Step 2

Remove the pan from the heat. Remove and discard the garlic, then stir in the radishes, half of the mint and the lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with the lemon zest, remaining mint and flaky salt (if using).

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