Sautéed Sugar Snap (or Snow) Peas, Ham, Cucumbers, and Dill

Name: Sautéed Sugar Snap (or Snow) Peas, Ham, Cucumbers, and Dill
Yield: 2 servings
Cuisine: Dutch
Ingredients: 6 ounces sugar snap (or snow) peas, strings removed (see Preparation); 1 large cucumber; 1 tablespoon butter; 6–8 ounces sliced ham (not too thin), cut into 1-inch squares; 1 tablespoon finely minced dill; 1 teaspoon snipped chives

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Assembled in minutes, this bright, flavorful dish demands little attention. It more than fills the bill when you’re in a hurry and want a refreshing and satisfying combination of colors, flavors, and texture. Serve with egg noodles.

Ingredients

6 ounces sugar snap (or snow) peas, strings removed (see Preparation)
1 large cucumber
1

Asia
Europe
Americas
China
France
Netherlands
United States
Main course
Mediterranean
Gluten-free

Method

Cut peas in 1-inch pieces. Peel cucumber and cut into quarters lengthwise; scoop out seeds. Cut crosswise into thin slices.
Melt butter in a large skillet. Toss in peas and cucumbers; sauté over moderately high heat until vegetables just begin to lose their raw taste—about 2 minutes.
Add ham and toss until heated through. Add dill and chives and sauté