I've been a little lax lately in updating the blog, but the side dish I made the other day for my roast chicken was just too good not to pass on! This is a great way to make use of the freshly-picked sugar snap peas that are popping up all over the Market.
SUGAR SNAP PEAS “BONNE FEMME”
2.5 lbs sugar snap peas (in-shell weight)
2 slices bacon, chopped
8 spring onions, trimmed to 2.5-3 ins.
1/2 tsp fresh thyme, chopped
Splash of dry white wine
2 Tbsp butter
8 interior lettuce leaves, pref. green leaf (optional)
Salt and black pepper, to taste
Shell and rinse peas; set aside. In a medium saucepan, fry bacon on medium heat until golden and crispy. When done, remove and reserve. Add trimmed spring onions to pan and gently cook until tender and taking on a little color. Add peas (and lettuce, if using) to pan, along with a splash of dry white wine and the chopped thyme. Cook until peas are tender and the lettuce is wilted. Add the reserved bacon to the pan. Remove the pan from heat, then add the butter to the pan and toss gently to coat the peas. Season with salt to taste and plenty of freshly-cracked black pepper. Serves 3-5.
Kyle D.T. Reynolds
