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 53g 81%
  • Carbs 60g 20%
  • Saturated 17g 84%
  • Fiber 18g 73%
  • Trans 1g
  • Sugars 17g
  • Monounsaturated 23g
  • Polyunsaturated 9g
  • Protein 27g 54%
  • Cholesterol 69mg 23%
  • Sodium 3,538mg 147%
  • Calcium 182mg 18%
  • Magnesium 110mg 27%
  • Potassium 1,090mg 31%
  • Iron 8mg 43%
  • Zinc 4mg 28%
  • Phosphorus 453mg 65%
  • Vitamin A 451µg 50%
  • Vitamin C 79mg 131%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 10mg 51%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 160µg 40%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 281µg 352%
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