This is the easiest and quickest vegetable side dish you will ever make. It takes under 10 minutes total to prepare and cook — and it is delicious. This recipe originally appeared in my cookbook, Fast, Fresh and Green (Chronicle Books, 2010).

Serves 3

1 ounce thinly sliced salami, sopressata or other cured pork
2 teaspoons olive oil
8 ounces sugar snap peas, tails removed
Kosher salt
Fresh mint leaves, whole or slivered (optional)

1. Stack the salami slices and cut them across in thin strips. Separate the strips.
2. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the sugar snap peas and a big pinch of salt and cook, stirring occastionally, until the peas turn bright green, blister, and begin to turn brown in spots, about 3 minutes.
3. Add the salami strips and stir. Continue to cook, tossing and stirring, until the salami has turned a darker color and crisped up, 2 to 3 minutes.
4. Transfer all to a serving platter or plates and garnish with mint if you like.