This is a quickly made side that is one of my dads favorites! It’s full of sulfuric compounds which are super important for detoxification (thanks to all the alliums), and also a good source of prebiotic and soluble fiber!
The snap peas give it a fresh crunch, and make this a great side for almost any protein. My dad loves it with grilled fish such as Trout or King Salmon, roasted chicken, or a yummy steak 😋
Our fat of choice for this sauté is Lewis Road Creamery Herb butter but any butter, ghee, or cooking fat will work!
To make 1-2 servings you need 👩🏻🍳:
2-3 large stocks of green onion 🧅
1-2 garlic cloves (not the whole thing) 🧄
About 20 sugar snap pea pods 🌿
Salt, pepper and oregano (we love Burlap and Barrel) 🧂
Garlic and herb seasoning blend 🌱
Butter for frying 🧈
To prepare:
Begin by heating up enough butter to cover the bottom of the pan, and start to chop the green onion and garlic
Next, add the chopped alliums to the hot butter and fry for a few minutes until they brown. Add salt, pepper, oregano and the garlic/herb spice mix! Let the whole thing simmer for a bit
After you’re happy with the consistency of the onion and garlic, add in the sugar snap peas and cook for a few more minutes depending on how crunchy you’d like the peas!
