HOT BUTTERED SNAP
PEAS
WITH SCALLIONS AND HAM
SERVES 4
2 teaspoons olive oil
4 ounces baked ham, cut into ¼- to ½-inch cubes
6 scallions, whites sliced into ¼-inch segments, greens
finely sliced (reserve separately)
2 tablespoons unsalted butter
Kosher salt
1 pound sugar snap peas, strings and ends removed
1 teaspoon grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
Freshly ground black pepper
Heat the oil in a 12-inch heavy-bottomed stainless steel
skillet over medium-high heat until shimmering. Add the
ham and scallion whites and cook, stirring and tossing
occasionally, until the ham is just starting to turn golden
brown, about 3 minutes. Remove from the heat, add the
butter, and set aside.
- Bring 4 quarts water and ¼ cup salt to a boil in a Dutch
oven over high heat. Add the snap peas and cook until
bright green and tender but still with a bit of bite, about 3
minutes. Drain the peas and add to the skillet. Set over