Eating her words, and my peas

My least favorite food as a child was peas. Like other foods (mushrooms!), I've learned to like them as I've gotten older. It's so easy to get your veggies in during the winter months just by boiling half a bag of frozen peas for two minutes, then sauteeing them in a little butter for another two minutes, and serving with some salt and pepper.

Your Mom, on the other hand, still thinks peas are nasty, mushy little things. So she wasn't too enthused when I told her we were going to have salad and peas for dinner tonight, while Brad and Cass were eating something else. But she changed her tune when I rolled out these peas. She scarfed up all of her share, and said she loved them. Of course, there's nothing that doesn't taste good when it's coated in pork fat, and these peas are no exception.

Peas with Pancetta

Adapted from My Kitchen in Rome (2016) by Rachel Roddy

I really like Trader Joe's Petite Peas, which are small and sweet and stay firm when you cook them. They also make great ice bags for all of our varied old-person injuries (torn menisci, strained calf muscles, biceps tendinitis, etc.).

2 medium garlic cloves, peeled

2 tablespoons extra-virgin olive oil (or butter)

60 grams pancetta, prosciutto, or bacon, chopped

300 grams frozen peas, thawed (see note)

freshly ground black pepper

1 tablespoon minced Italian flat-leaf parsley

finishing salt (such as fleur de sel or Maldon)

    1. Gently crush the garlic cloves with the flat side of a chef's knife. Put the garlic, oil, and pancetta in a large skillet or sauté pan (one that has a lid), and place it over medium-low heat. Sauté gently until the pancetta has rendered its fat and the garlic is fragrant and colored no more than a pale gold. Don't let the garlic brown or the dish will be bitter.

    2. Discard the garlic. Add the peas and stir until they are coated with the oil and pork fat. Add a grind of pepper, then cover the pan and cook for 5 minutes.

    3. Remove the cover. If there is still a fair amount of liquid left in the pan, turn the heat up to medium briefly—just long enough to boil off most of the liquid, leaving the peas coated in just a thin layer of fat. Stir in the parsley. Add another grind of pepper and salt to taste. Serve promptly. Serves 4 as a side.

Peas with Pancetta and Onion

Replace the garlic with 1 small onion, minced. Cook gently along with the pancetta so that the onion softens without browning.