These quick seared snap peas add an unexpected dimension to the familiar spring vegetable. Serve with grilled swordfish, tuna, or Grilled Chicken with Black Olive Vinaigrette.

2 minced cloves garlic
1 Tbs. extra-virgin olive oil
1/4 to 1/2 tsp. crushed red pepper flakes
2 tsp. canola oil
1 lb. sugar snapped peas, trimmed
1/4 cup chopped fresh mint
Fresh lemon juice
Kosher salt
In a small bowl, combine the garlic, olive oil, and red pepper flakes. Heat the canola oil in a large skillet over high heat. Add the snap peas and cook without moving until blackened in spots, 2 to 3 minutes. Take the skillet off the heat, add the garlic mixture, and stir until fragrant, 15 to 30 seconds. Transfer to a serving bowl, toss with the mint, and season to taste with lemon juice and salt.

nutrition information (per serving):
Calories (kcal): 100, Fat Calories (kcal): 50, Fat (g): 6, Saturated Fat (g): 0.5, Polyunsaturated Fat (g): 1, Monounsaturated Fat (g): 4, Cholesterol (mg): 0, Sodium (mg): 290, Carbohydrates (g): 9, Fiber (g): 3, Sugar (g): 5, Protein (g): 3