Ingredients
6 slices nitrate-free bacon, cut into 1/4-inch pieces
20 ounces frozen petite/baby peas or fresh peas
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 tablespoons fresh chives, chopped
1/4 cup water
1 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 tablespoon unsalted butter
Preparation
Cook bacon in a heavy 10-inch skillet over medium heat, stirring occasionally, until browned, about 5 minutes.
Remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat; heat over medium heat.
Add peas, dill, mint, 1 tablespoon of the chives, water, salt, and pepper and cook, covered, stirring occasionally, until peas are tender, 5 to 6 minutes.
Stir in butter, bacon, and remaining tablespoon of chives.
