For me, Spring does not officially start until the chives appear in my little backyard garden. I can’t even remember how long ago I planted them, but it has to be at least 15 years ago by now. Through every harsh winter, rain soaking spring and blistering hot summer, they not only survive, they flourish. Some years they flourish too much, and I find myself late summer, yanking rogue plants that pop up everywhere, while uttering some choice words.
But for now, they’re precious and welcome. As is this dish, which celebrates the best of spring with new potatoes, crispy green sugar snap peas, a touch of bright lemon and of course chives.
In fact, these sugar snap peas are so beautiful, I think they deserve a moment all to themselvesPreparation is fast and incredibly simple. Just simmer some new potatoes in lightly salted waterA last minute saute brings everything togetherCan you imagine this served with your Easter ham? It’s also the perfect accompaniment to my Sautéed Lemony Pepper Chicken. Or if you’re in a seafood state of mind, try it alongside my Broiled Scotch Salmon.
Spring has officially sprung here in Chicagoland my friends, and I am looking forward to many months of grilling, farmers markets and sunshine. And a final word of advice on the chives: seriously, snip off those purple flowers and add them to your salads. They’re beautiful AND you won’t have 10,000 seedlings to pull in August.
Sautéed New Potatoes with Sugar Snap Peas & Chives
1 1/2 # red new potatoes, rinsed and scrubbed
10 oz. fresh sugar snap peas
2 TBS olive oil
1/4 cup fresh chopped chives
1 tsp lemon zest
Fresh coarse ground pepper and Kosher salt
- Cut the potatoes into 1 1/2-inch pieces. Place in a medium pan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat. Then reduce heat slightly and simmer for about 15 minutes or until just barely tender. Drain and set aside.
- While potatoes are cooking, remove strings from sugar snap peas (if necessary).
- Heat a large non-stick skillet for about 1 minutes over medium heat. Add olive oil and sugar snap peas. Add a pinch or two of salt and saute over medium heat until just crisp tender, about 2 minutes.
- Add potatoes to skillet and saute until just heated through, about 1 minute longer.
- Season to taste with additional Kosher salt and several grinds of pepper.
- Just before serving, sprinkle with lemon zest.
Serves 4 as a side dish