Snow peas are legumes. Pod and seeds are eaten whole, while not yet fully ripe.  As we begin to acclimate to the cold of winter, the delicate green snow pea is a crisp, refreshing reminder of growth and… spring.  serves 4 INgredients 5 large Napa cabbage leaves 1 cup snow peas pinch sea salt 1 teaspoon apple cider vinegar Process  Wash the snow peas and cabbage leaves well, in separate vessels. Break the pointier end off of each snow pea, removing it and the string attached to it. Slice each snow pea vertically into about 4 strips. Set aside. Slice the cabbage leaves, horizontally, into quarter-inch-thick strips. Set aside. Fill a stainless steel skillet with about an inch of water. Add a pinch of sea salt and bring to a boil.  Add the napa cabbage. When it begins to turn a more intense shade of green, add the snow peas. Each should cook for less than one minute, so the dish should be ready in less than two minutes. Drizzle the vinegar into the pan, dispersing it well; remove from pan and serve warm. ©Nancy Wolfson-Moche 2013