Author Notes
I love peas and this dish is the perfect side dish! Try my braised spring peas with your favorite Sunday Italian dinners!! —Cindy Anschutz
Ingredients
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2
slices pancetta
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1 tablespoon
butter
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1 tablespoon
Olive Oil or Coconut butter
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1 teaspoon
coconut flour
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1 cup
low sodium chicken or vegetable stock
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6
spring onions, trimmed, outer leaves discarded, and finely chopped
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14 ounces
fresh peas (you can use frozen but fresh works best)
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1 teaspoon
sea salt
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1/2 teaspoon
freshly ground pepper
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1
lemon, juiced
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Olive oil to drizzle
Directions
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Special Equipment: Take out your large sauté pan that has a cover! You will need to cover when simmering the peas! If you do not have a cover then use foil.
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Heat your sauté pan and add 1/2 teaspoon of coconut or olive oil. Cut your pancetta into small cubes. Cook until crispy. Put in a bowl to the side.
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In the same sauté pan add the butter and remainder of oil. Then add coconut flour and stir around (I like to use a small whisk). Slowly add the stock.
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Add the spring onions and peas season with red pepper flakes, salt and pepper.
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Put the lid on and simmer for 5 minutes or until tender. Taste for any additional seasoning, add lemon juice and just when you are about to serve drizzle with a little olive oil.
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