The addition of mint and orange really brightens this often underrated legume, while the bacon lends a smoky flavor. When in season, use fresh sweet green peas.
2 smoked bacon slices
1 shallot, sliced
1/2 teaspoon grated orange rind
1/2 cup fresh orange juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 (16-ounce) bag frozen sweet green peas, thawed*
1 teaspoon butter or margarine
1 tablespoon chopped fresh mint
Garnishes: fresh mint sprig, orange rind curl
How to Make It
Cook bacon in a medium skillet until crisp; remove and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
Sauté shallot in hot bacon 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 more minutes; stir in butter and mint.
Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.
*3 cups shelled fresh sweet green peas may be substituted for frozen. Cook peas in boiling water 5 minutes, and proceed with recipe.