This meal was so simple, fast, and tasty that we are going to make it at least once a week while sugar snap peas are available. On any day where we need a fast dinner and might otherwise order in, we’re making this instead! It’s from the great book Fast, Fresh & Green.

Sugar Snap Peas with Salami Crisps

Makes 2 servings

Directions

1. Rinse the snap peas in a colander.

   

2. To remove the stems and spines from the sugar snap peas, grap the pod by the stem end and twist until it snaps. The spine will usually stay attached to the stem, and you can use the stem to peel off the spine as if it’s a zipper. Take the spines off where you can, because they can be tough. If they don’t come off easily of every one, don’t worry about it.

   

3. Stack the salami and slice into 1/4 inch strips. When you’re done, break them up and spread them around so that when you add them to the dish they don’t clump together.

   

4. Heat the olive oil in a sauté pan over medium heat. Add the peas and salt and toss well. Stir occasionally and cook for about 3-4 minutes until they begin to brown in some spots (the second picture, below).

   

5. Add the salami and continue to cook, stirring occasionally. The salami will be shrink and crisp after 3-4 minutes. When it’s at your desired crispness, you’re done!

   

6. Plate and serve. We added an onion blossom that we got from Northshire Farm. It is the white poofball in the background, below. We picked off the flowers and sprinkled them on, and it gave a nice, subtle onion kick to it. Yum!