Southern Living OCTOBER 2007
Cook bacon in a medium skillet over medium heat 10 to 12 minutes or until crisp; remove and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.
Sauté shallots in hot drippings over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper, and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 minutes; stir in mint and butter.
Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.
*6 cups shelled fresh sweet green peas may be substituted. Cook peas in boiling water to cover 5 minutes; drain and proceed with recipe as directed.
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