Why this recipe works: To ensure that the pods and peas cook through at the same rate, we use a hybrid method that steams the sugar snap peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the peas cook through more quickly. Cutting the peas in half further reduces the cooking time, so the pods retain more of their snap, and the pockets capture the seasonings rather than letting them slide to the bottom of the platter. Sprinkling the pods with a dukka—an Egyptian condiment made of finely chopped nuts, seeds, and seasonings—dresses up the simple preparation with distinct (but not overwhelming) flavor and crunch.

• 3 Tbsp Pine Nuts
• 1 tsp Fennel Seeds
• 1/2 tsp freshly grated lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 2 tsp oil
• 12 oz. sugar snap peas, halved crosswise on the bias
• 2 Tbsp water
• 1 garlic clove, minced
• 3 Tbsp chopped fresh basil

Moroccan variation

• 3 Tbsp slivered or sliced almonds
• 1 tsp WHOLE coriander seeds
• 1/4 tsp orange zest
• 3 Tbsp cilantro

Japanese variation

• 2 Tbsp sesame seeds, white or black
• 1/2 tsp ginger, freshly grated
• 1 scallion, thinly sliced

1. Toast almonds in 12-inch skillet over medium heat, stirring frequently, until just starting to brown, about 3 minutes.
2. Add coriander seeds and continue to toast, stirring constantly, until almonds are lightly browned and coriander is fragrant, about 1 minute longer.
3. Transfer almond mixture to cutting board. Chop mixture until finely minced and well combined. Transfer to bowl and set aside.
4. Note: this can be prepared up to one day ahead.
5. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes.
6. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture.
7. Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil.
8. Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.