Freshly shelled peas brought to boil and served with butter and chopped fresh mint are delicious through the spring and summer months. But these French-style peas are also a great way of using frozen peas and are a fine alternative in this recipe, which employs a traditional braising method. In times past, the peas would be stewed for so long they would turn grey. They still tasted good, however.
6 slices bacon, diced
1 large onion, thinly sliced
¼ head iceberg lettuce, shredded
1½ pounds frozen green peas
1 teaspoon salt
3 tablespoons sugar
1 pinch freshly ground pepper
1 chicken bouillon cube
2 cups water (or enough to cover)
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 small bunch fresh mint, chopped
1. In a 2-quart saucepan over medium heat, fry the bacon slowly until it is soft and some of the fat has been rendered. Stir in the sliced onions and lettuce, and let them simmer for about 5 minutes. Add the peas, salt, sugar, pepper, chicken bouillon cube, and water to cover. Continue to cook slowly until the bouillon cube has dissolved and the peas are heated through and done to the desired degree of firmness, about 5 to 10 minutes.
2. Meanwhile, in a small mixing bowl, combine the butter and flour. Add the butter and flour mixture to the peas and bring to a boil. Remove from the heat and stir. Garnish with mint and serve immediately.
MAKES 6 SERVINGS