Braised Spring Peas

Cindy’s Table

Ingredients

  • slices pancetta
  • 1 Tablespoon  butter
  • 1 Tablespoon  olive oil or coconut oil
  • 1 Teaspoon  coconut flour
  • 1 Cup  low-sodium chicken or vegetable stock
  • spring onions, trimmed, outer leaves discarded, and finely chopped
  • 14 Ounces  fresh peas (you can use frozen but fresh works best)
  • 1/4 Teaspoon  red pepper flakes (optional)
  • 1 Teaspoon  sea salt
  • 1/2 Teaspoon  freshly ground pepper
  •   Juice from 1 lemon
  •   Olive oil, for finishing

If you're a fan of peas, this is your go-to side dish. 

Click here to see more recipes on Cindy's Table

Directions

Heat a large sauté pan to high and add ½ teaspoon of coconut or olive oil. Cut your pancetta into small cubes. Cook until crispy. Put in a bowl to the side.

In the same sauté pan, add the butter and the remainder of oil. Add the coconut flour and stir, and then slowly add the stock.

Add the spring onions and peas and season with red pepper flakes, salt, and pepper. Cover the pan and simmer until the peas are tender, about 5 minutes. Check seasonings, and then add the lemon juice. Finish with olive oil before serving.  

Nutrition

Calories per serving:

199 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

10%

Servings:

4
  • Fat 13g 20%
  • Carbs 15g 5%
  • Saturated 4g 21%
  • Fiber 5g 18%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 7g 13%
  • Cholesterol 17mg 6%
  • Sodium 884mg 37%
  • Calcium 45mg 5%
  • Magnesium 27mg 7%
  • Potassium 272mg 8%
  • Iron 2mg 11%
  • Zinc 1mg 7%
  • Phosphorus 113mg 16%
  • Vitamin A 113µg 13%
  • Vitamin C 20mg 33%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 40µg 10%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 70µg 88%
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