Summer makes us crave the flavors of fire—sometimes a simply boiled or steamed vegetable just won’t do. Enter the cast-iron skillet. In less than 5 minutes, the snap peas become crisp-tender while taking on extra smoky char, a nice contrast to the creamy tarragon dressing. Use this technique to add more dimension to your next stir-fry or for green bean dippers at your next backyard party.
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons whole buttermilk
2 teaspoons chopped fresh tarragon
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 tablespoon olive oil
1 1/2 cups sugar snap peas, trimmed
Est. added sugars g
How to Make It
Combine first 5 ingredients in a bowl, stirring with a whisk.
Heat oil in large cast-iron skillet over medium-high. Add snap peas; cook 3 minutes or until crisp-tender and lightly charred, stirring occasionally. Drizzle with yogurt mixture.