Lemony snap peas

1 lb cleaned snap peas
2 tsp lemon zest
1/2 lemon, juiced
1 clove garlic, minced
2 tsp butter
1 pinch kosher salt

Fill a heavy skillet halfway with water and add snap peas, lemon zest and garlic. Bring to a quick simmer so that the snap peas are just starting to turn green. Drain water and saute with butter until liquid is mostly gone, then squeeze the lemon half over it so that a lemony butter sauce starts to happen. Season to taste with kosher salt and serve.

The easiest side dish in the world. The only big warning is that these can get overdone if you aren't careful, so I finish with a saute rather than by boiling in water to reduce the liklihood of this happening.