Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil, 1 pound snap peas and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until lightly charred and crisp-tender, about 3 minutes. Stir in 1 small sliced seeded red jalapeno, 1/3 cup chopped mint and the grated zest of 1 lime. Sprinkle with flaky sea salt.
Photograph by Ryan Dausch
Recipe courtesy of Food Network Magazine