Name: Sugar Snap Peas with Bacon and Shallots
Total time: 35 min
Ingredients: 4 slices bacon; 4 shallots , sliced thin; 1 1/2 pounds sugar snap peas , strings removed; 1/4 cup water; Salt and pepper; 1/2 cup fresh mint leaves , torn; 1 teaspoon grated lemon zest plus 2 teaspoons juice

Why This Recipe Works

Most recipes for sugar snap peas call for a laborious process of blanching, shocking, draining, and patting dry the green legumes, so to simplify this side dish, we use a hybrid method. After sautéing bacon in a skillet, we soften shallots in the flavorful fat—the pair contributes a smoky-sweet element to the mild peas. We add the sugar snap peas right to the skillet with a splash of water, cover them, and let them steam to tenderness. Once we uncover the skillet, the water evaporates and the peas brown in the bacon fat. Mint and lemon introduced right at the end brighten the dish.

Before You Begin

You can use vegetable oil instead of bacon fat in step 2.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel–lined plate. When bacon is cool enough to handle, coarsely crumble and set aside.

Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Add shallots and cook until well browned, 3 to 5 minutes. Add snap peas, water, and 1¼ teaspoons salt and cook, covered, until snap peas are crisp-tender, 2 to 4 minutes, stirring halfway through cooking.

Uncover and continue to cook, stirring often, until liquid has evaporated and snap peas are tender, 1 to 3 minutes. Remove from heat and stir in mint, lemon zest and juice, and reserved bacon. Season with salt and pepper to taste. Serve.