In a 12-inch nonstick skillet, bring ¼ cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes.
Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat.
Toss with mint leaves; season with coarse salt and ground pepper.
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