Everyone in this family like peas, (which is really a miracle because there's not one other thing I can think of that everyone likes). But there are only so many ways one can prepare peas, right? One day, I was stuck in a pea-filled doldrum when I decided our peas needed a little kick in the form of bacon.
Here's what followed and oh boy, this one is a keeper -- now everyone loves peas. This is the perfect side dish to most any meal, but I really like it with our Lemon Pepper Soy Sauce Marinated Pork Chops.
Peas and Bacon
5 slices of bacon
1 onion, half-mooned
2 garlic cloves, minced
16 ounce bag frozen peas
1/4 cup chicken stock or water
Salt, to taste
Slice bacon in half lengthwise and then chop into small pieces. Crisp in a heavy-bottomed pan over medium heat.
Meanwhile, slice onion in half-moons by cutting the onion in half and then slicing perpendicular to the cutting board.
When the bacon is nice and crispy, remove with a slotted spoon to a paper towel-covered plate to drain.
Add onions to bacon fat in pan and cook over medium heat for about three minutes or until slightly soft.
Add the garlic and season with salt. Cook for 30 second or until fragrant. Add the peas and the chicken stock (or water). Cover and allow to cook for about five to seven minutes until the peas have thawed and are heated through.
Remove from heat and add bacon back to the pan.
Season with salt, toss well and serve immediately.
I made this for Easter and to fancy it up a but, I used heavy cream in the place of the chicken stock, about 1/2 cup and let it simmer for about five minutes longer to thicken up slightly. It really is delicious both ways!
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