This is a classic French side dish with peas and bacon, but with a twist.
Generally it's done with lettuce, but today I'm going to use an invasive herb – wild garlic mustard greens. You could use romaine or bibb lettuce instead.
We often forage for ingredients to use in our recipes to add an extra local and seasonal touch. But a quick word of advice/caution: take care when foraging for food so you know exactly what you're putting into your dishes. For more foraging tips, check out some of these past articles from Earth Eats.
- 3-4 cups blanched peas
- 1/2 cup chopped bacon (we’re using pepper crusted bacon)
- 2 big handfuls wild garlic mustard greens (or lettuce)
- 1 teaspoon olive oil
- 1 1/2 tablespoons butter
- juice of one lemon
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup scallions
- 1 teaspoon minced garlic
- 1 teaspoon lemon peel (fine dice)
- Add 1 teaspoon olive oil to a hot pan, then add 1-1 1/2 tablespoon of butter to the pan, allow the butter to melt (adding the oil to the pan first will keep the butter from burning).
- Add the chopped bacon and scallions. Then add the greens. Cook until the greens are wilted.
- Add the peas, lemon juice and peel, sugar, salt, and garlic. Cook just until the peas are warmed through.