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Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
Photograph by Antonis Achilleos
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