Sunday, January 12, 2014

Bacony Peas

Do not thaw the peas before adding them to the skillet. You can use half a medium red onion in place of the shallot.

4 slices bacon, chopped
1 shallot, minced
1 garlic clove, minced
1 (1-pound) bag frozen peas
2 teaspoons dark brown sugar
1 tablespoon unsalted butter
Salt and pepper


1. RENDER BACON Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and pour off and discard all but 1 tablespoon fat from pan.

2. COOK PEAS Cook shallot and garlic in bacon fat until softened and fragrant, about 1 minute. Stir in peas and sugar and cook, covered, until heated through, about 4 minutes. Off heat, stir in butter. Season with salt and pepper and sprinkle with bacon. Serve.

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