Braised Spring Peas

• 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

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.

pancetta, butter, olive oil, coconut flour, chicken, spring onions, fresh peas, salt, freshly ground pepper, lemon, olive oil

Taken from food52.com/recipes/24504-braised-spring-peas (may not work)