This is the summer version of the Brussels Sprouts with Lardons that I do at Thanksgiving. I cook the lardons on high heat until they start turning nicely brown, then I add the finely chopped onion and cook them together until the onion turns brown. The peas are cooked in a small amount of chicken broth. The lettuce is literally just wilted at the last moment.
Prep. time – a few minutes
Cook time – 10 minutes
4 oz. lardons
1/2 a medium onion – finely chopped
2 cups frozen peas
1/3 cup of chicken broth
1 cup of finely sliced Romaine lettuce
Cook the lardons over high heat for a couple of minutes and when they are turning brown add the onion and cook together. When the onion is also browned tip the mixture into a sieve and drain.
Cook the peas in chicken broth – this will take only a few minutes – then add the lettuce and stir through.
Place all ingredients in a serving bowl and mix well together.