Camp Creek Peas With Bacon And Dill
- 4 thick Smoked Apple wood bacon slices, cut crosswise into 1/4 inch pieces
- 1 Large onion, chopped
- 2 (10 oz) packages frozen baby peas not thawed
- 1/4 cup water
- 1-teaspoon Kosher salt
- 1/8 teaspoon chopped fresh dill or dried dill you buy at the store
- 1 teaspoon unsalted butter
- 1 tablespoon diced garlic
- Cook bacon in a 10 inch heavy skillet over moderate heat, stirring occasionally, until browned about 5 to 8 minutes. Spoon off all but 3 tablespoons fat from skillet and remove the cooked bacon and set aside. Then add onion and cook, stirring frequently, until onions are sweated, 3 to 4 minutes. Add garlic and cook for 1 minute. Add peas, water, salt and pepper and 1-tablespoon dill and cook, covered, stirring occasionally, until peas are tender 5 to 8 minutes. Do not over cook or peas will turn a pale green and they will be mushy. They should be a bright green color. Add Bacon back to pan. Serve peas in small bowls and garnish with Kosher Salt, and Dill to taste.
apple wood bacon, onion, frozen baby peas, water, kosher salt, fresh dill, unsalted butter, garlic
Taken from www.epicurious.com/recipes/member/views/camp-creek-peas-with-bacon-and-dill-1219105 (may not work)