Go Back
Print Recipe

Snap Peas with Preserved Lemon, Mint, and Radishes

Course: Side Dish
Keyword: mint, preserved lemon, radishes, snap peas
Servings: 4 Servings

Equipment

  • 1 medium skillet

Ingredients

  • 8 oz stringless snap peas ends trimmed
  • 1.5 tbsp rinsed and chopped preserved lemon peel (or, zest of 1 lemon + 1/4 tsp salt)
  • 2 tsp olive oil
  • 3 tbsp plain greek yogurt full fat preferred
  • 10 small radishes julienned or sliced
  • 4 sprigs fresh mint chiffonade (sliced thin)
  • aleppo pepper for sprinkling (or, crushed red pepper or sumac)

Instructions

  • Add the olive oil to the skillet over medium heat, then add the preserved lemon and stir until fragrant, about 30 seconds. Add the snap peas and cook, stirring occasionally, until crisp-tender and browned in a few spots, about 7 minutes. Taste the peas and add salt if needed.
  • Plate the peas over a swooshed dollop of yogurt, and top with radishes, fresh mint, and a sprinkle of aleppo pepper.