Braised Spring Peas

By Cindy Anschutz
October 16, 2013
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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

Serves: 4

  • 2 slices pancetta
  • 1 tablespoon butter
  • 1 tablespoon Olive Oil or Coconut butter
  • 1 teaspoon coconut flour
  • 1 cup low sodium chicken or vegetable stock
  • 6 spring onions, trimmed, outer leaves discarded, and finely chopped
  • 14 ounces fresh peas (you can use frozen but fresh works best)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 lemon, juiced
  • Olive oil to drizzle
  1. 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.
  2. 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.
  3. 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.
  4. Add the spring onions and peas season with red pepper flakes, salt and pepper.
  5. 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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