Minty Sugar Snap Peas with Tangerine and Toasted Almonds

1 pound sugar snap peas

3 tablespoons unsalted butter, divided

¼ teaspoon kosher salt

½ cup sliced almonds

2 large shallots, sliced into thin rings

Zest and juice of 1 large tangerine

Ground black pepper

10 to 15 fresh mint leaves, julienne or chopped

Coarse sea salt, such as Maldon

Using scissors or your fingers, remove the stems from the snap peas and pull to remove the string if necessary (many brands are sold with the strings already removed). Place the snap peas in a bowl or strainer and rinse with cool water. Set aside.

In a heavy saute pan over medium, combine 1½ tablespoons of the butter, the salt and the almonds. Once the butter is melted, lower the heat and stir the almonds occasionally until golden brown, 2 to 3 minutes. Once the almonds are toasted, transfer to a plate, then return the pan to medium heat and add the remaining butter.

Add the shallots and cook, stirring, for 3 to 4 minutes, or until they are soft and beginning to brown. Add the snap peas and cook, stirring often, until crisp-tender, about 5 minutes. Add the tangerine juice and cook for another minute. Stir in the tangerine zest and mint, then season with pepper. Transfer to a serving dish and top with the almonds. Finish the dish with a sprinkle of crunchy sea salt.

Serves 6

Nutrition information per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 170 mg sodium; 10 g carbohydrate; 3 g fiber; 5 g sugar; 4 g protein.

Elizabeth Karmel