Seared Snap Peas with Pearl Onions
Servings 4 servings
Ingredients
- 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)
Instructions
- 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
Notes
If you use dried chiles, you'll need to reconstitute them which will add another 30 minutes to the time.
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.
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.