TOTAL TIME - 15 minutes
(Makes 4 servings)
Ingredients
1/2 cup pecans, coarsely chopped
1 medium poblano pepper, coarsely chopped
1 cup fresh sugar snap peas, coarsely chopped
1 tablespoon canola oil
1 can corn (frozen works also)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons honey
1/2 cup pecans, coarsely chopped
1 medium poblano pepper, coarsely chopped
1 cup fresh sugar snap peas, coarsely chopped
1 tablespoon canola oil
1 can corn (frozen works also)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons honey
Directions
1.
Chop pecans, poblano pepper, and sugar snap
peas.
2.
Preheat large sauté pan on medium 2–3 minutes.
3.
Place pecans in pan; cook and stir 1–2 minutes
or until toasted.
4.
Place oil and corn in pan; cook 2–3 minutes or
until warm.
5.
Stir in peppers, peas, salt, and pepper; cook 2
more minutes or until peppers are tender. Remove pan from heat. Stir in honey
and pecans and serve warm.
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