Seriously Simple: A side dish that sings
1/4 cup packed fresh mint leaves
1 teaspoon Maldon or other flaky sea salt
Freshly grated zest of 1/4 lemon
1. Preheat a cast-iron frying pan or saute pan over very high heat. Add the olive oil and, when shimmering, add the garlic and thyme. Saute until the garlic is fragrant and begins to brown, about 1 minute.
2. Add the snap peas to the pan and cook, tossing occasionally, until the skins are blistered and browned in spots but the pods remain crisp, about 3 minutes.
3. Meanwhile, line a plate with paper towels.
4. Add the mint to the pan, toss and cook until wilted; then transfer the whole mix to the prepared plate.
5. Discard the garlic cloves and thyme sprig. Pile the peas and mint in a bowl, and toss with the salt. Garnish with the lemon zest, and serve.
Art reprinted with permission from "Bestia: Italian Recipes Created in the Heart of L.A." (Ten Speed Press) by Ori Menashe, Genevieve Gergis and Lesley Suter.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
