When Pickle was a baby, I swore that I was only going to feed her “grown up food” and that I was never going to be a short order cook – she could eat what we ate or she could have something that didn’t require preparation, like cereal or yogurt. For the most part, I still believe this, although I have given up trying to get her to eat peppers, onions, or mushrooms – she simply refuses. Anyway, because of this, I do put a lot of thought into the things that I prepare, as I want to ideally satisfy everyone’s taste. Vegetables can be a bit tricky, but Sugar Snap Peas are one everyone loves.
My mom is a pea hater (unless it’s peas & dumplings) but she started me on the Sugar Snap Pea kick. If you haven’t had them, give them a try – even if you are not normally a fan of peas. Plus – bacon. Allow me to channel my inner Homer Simpson when I say, “Mmmmm Bacon.”
First, I buy stringless sugar snap peas to save myself the work. They typically come in a plastic bag in the produce section (I buy mine at Sam’s Club, usually). If you don’t have this option, you will have to remove the strings on both sides of the pod.
Boil the peas in salted water until they are tender. The time for this varies, but I find that it takes about 15 minutes.
In the meantime, slice your bacon into pieces. Get this cooking in a skillet.
When your bacon is almost finished cooking, add your onions and garlic. When your peas have finished cooking, drain them and let them cool in a bowl.
Mix your peas and your bacon mixture.
- 1 lb sugar snap peas
- 3 pieces of bacon
- 1/2 cup onion, chopped
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- salt & pepper to taste
- Salt a pot of water and boil peas until tender, approximately 15 minutes.
- While the peas are cooking, slice the bacon into pieces.
- Cook bacon in a skillet until browned, add onions and garlic.
- When peas are tender, drain and allow to cool in a bowl.
- Add bacon mixture to peas and add balsamic vinegar and salt & pepper to taste.