Fresh mint is bright touch on cooked sugar snap peas. It’s also nice on green beans or carrots.
—Alice Kaldahl, Ray, ND
Takes: 10 min. • Makes: 4 servings
3 cups fresh sugar snap peas, trimmed
1/4 tsp. sugar
2 to 3 Tbsp. minced fresh mint
2 Tbsp. butter
1. Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.
3/4 cup: 102 cal., 6g fat (4g sat. fat), 15mg chol., 45mg sod., 9g carb. (4g sugars, 3g fiber), 4g pro. Diabetic exchanges: 2 vegetable, 11/2 fat.