Simplest Snow Peas with Peanut Sauce

-Mix together ¼ cup peanut butter, 2 cloves of fresh garlic put through a press and 2 TBS boiling water.

-Add a dash of soy sauce and the zest and juice of 1 lime and taste for salt.

-Add in some grated fresh ginger if you have it and mix well.

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS butter or extra virgin olive oil in a large sauté pan.

-Add the snow peas and sauté for 3-4 minutes until the peas are just barely tender. Don’t overcook!

-Gently toss the peanut sauce with the peas and serve.

Peanut Sauce with Sautéed Greens

Serve over or sautéed Summerfest Komatsuna, bok choy, kale or rainbow chard.

-To make the peanut sauce, put 3 heaping TBS of unsweetened peanut butter into a small saucepan over medium heat.
-Add 1 tsp red or green Thai curry or chili paste.

-Open a can of coconut milk and add a splash to the peanut butter/chili mixture. Stir over low hear until incorporated.

-Then add half of the can of coconut milk, 3 cloves of chopped garlic, 2 tsp soy sauce, 1 tsp rice wine vinegar and stir until smooth. Serve this sauce over top of the cooked greens.

To make the greens, heat 2 TBS olive oil in a large pan. 

-Add 1 bunch chopped greens.

-When the greens are wilted, about 5-7 minutes, taste for salt and add a tiny pinch of red pepper flakes.