Seared snap peas with pearl onions is something you should make. And soon. This is so easy but so satisfyingly tasty.
What I’m saying is that you don’t need to settle for boring, microwaved veggies, when you can sear up a delicious side dish like this in about 10 or 15 minutes. No kidding. Throw in some crushed red pepper and a little Anaheim chile and this side dish will be the star of your meal.
Sorry that it has been a while since I posted a new recipe. Had another remodeling job to do while Mary Jo flew up to Minnesota for 5 days. Brrrr. It wasn’t that warm in Florida, but it wasn’t 10 below zero like Minnesota! A new kitchen floor was the latest project. I had to move everything out of the kitchen, including the stove and refrigerator, so I had no way to really cook and I lived off microwave meals the entire time. I pulled up three layers of old linoleum tiles, the top layer of which was the self stick kind. Yuck. Those were never really a good idea! Anyway, I prepped the floor for new ceramic tile which is sooo much better. I finished grouting the floor the same day I picked up Mary Jo at the airport. Done and done! We are back to normal again.
The Anaheim chile (California chile) that I had in the pantry was dried and needed to be reconstituted. Fresh peppers will work great, too and don’t need to be reconstituted. For this, I cut the stem off the dried chile and cut the pepper lengthwise to open up the chile, then removed the seeds. This is a really mild chile pepper, so save the seeds to add to the finished dish, just to give it a little more punch. Toast the pepper in a hot skillet, holding it down with a spatula. Sear it for 30 seconds per side, then soak in hot tap water for 30 minutes. This will make the pepper soft and easy to cut into bite sized pieces. I also threw in about 3/4 teaspoon of crushed red pepper for some nice heat. You can put in more if you’d like. The heat is really nice.
After doing the seared snap peas, I also used the same method on edamame for a really fast appetizer. It’s very tasty. The pods get nicely softened and pick up the flavors of the salt and crushed red pepper. The beans will just slide out into your mouth.
Give this easy side dish a try.
- 8 oz . fresh snap peas , washed and patted dry
- 8 oz . frozen pearl onions , thawed and dried
- 2 tbsp olive oil
- 1/2 to 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- Anaheim chile , cut into bite sized strips, (or other chile pepper as desired)
- In a 12" cast iron or carbon steel skillet, heat olive oil on medium high.
- Add the pearl onions and sear for 3 minutes, turning occasionally to cook evenly
- Add the snap peas, salt and red pepper flakes and sear for another 4 to 5 minutes, stirring to brown both sides
- Add the chile strips and let them heat up for 30 seconds to a minute.
- Serve hot and garnish with reserved pepper seeds or a pinch more red pepper flakes
You can also use fresh pearl onions. Cut the root ends off and place onions in boiling water for 2 minutes. Then put them into ice water for 30 seconds or so. The skins will slide right off the onions.