Braised Spring Peas

Name: Braised Spring Peas
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

1

Special Equipment: Take out your large saute 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 saute 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 saute 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.