Braised Spring Peas

Braised Spring Peas
Staff Writer

Cindy’s Table

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

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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:

316 kcal

Daily value:

16%

Servings:

4
  • Carbohydrate, by difference 3 g
  • Protein 31 g
  • Total lipid (fat) 20 g
  • Vitamin A, IU 159 IU
  • Vitamin A, RAE 15 µg
  • Vitamin D 3 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 1 g
  • Aspartic acid 2 g
  • Betaine 3 mg
  • Calcium, Ca 26 mg
  • Carotene, beta 68 µg
  • Cholesterol 133 mg
  • Choline, total 40 mg
  • Cryptoxanthin, beta 20 µg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 8 g
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 5 µg
  • Glutamic acid 4 g
  • Glycine 4 g
  • Histidine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 41 µg
  • Lysine 2 g
  • Magnesium, Mg 26 mg
  • Methionine 1 g
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 122 mg
  • Phytosterols 3 mg
  • Potassium, K 188 mg
  • Proline 2 g
  • Retinol 9 µg
  • Selenium, Se 14 µg
  • Serine 1 g
  • Sodium, Na 233 mg
  • Starch 1 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 106 g
  • Zinc, Zn 2 mg
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