Sugar Snap Peas with Bacon and Shallots
Once we finessed the technique and the flavors, these peas proved a snap to make.
Why This Recipe Works
Most recipes for sugar snap peas call for a laborious process of blanching, shocking, draining, and patting dry the green legumes, so to simplify this side dish, we use a hybrid method. After sautéing bacon in a skillet, we soften shallots in the flavorful fat—the pair contributes a smoky-sweet element to the mild peas. We add the sugar snap peas right to the skillet with a splash of water, cover them, and let them steam to tenderness. Once we uncover the skillet, the water evaporates and the peas brown in the bacon fat. Mint and lemon introduced right at the end brighten the dish.
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