I make this dish when peas are at the height of their season and I love to serve it with simply cooked fish, such as grilled halibut or grilled salmon. It needs some acidity because of the richness of the bacon and rendered fat. Since I don't love lemon and bacon together, I opt for orange juice and zest; the brightness they add works perfectly here.
Recipe courtesy of Michael Symon
Print
Peas and Bacon
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 ounces bacon, diced (1 cup)
  • 1 clove garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup shelled fresh peas
  • Grated zest and juice of 1 orange
  • 1/4 cup sliced fresh flat-leaf parsley leaves
  • 1 tablespoon unsalted butter
  • Kosher salt

Directions

Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes. 

Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.

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