1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt & pepper to taste
Blanch vegetables in boiling water for 30-45 seconds, then drain and
refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a
little olive oil until crisp and fat renders. Add spring onion and
continue to saute for 2-3 minutes. Add vegetables to skillet and add
white wine to deglaze pan. When hot throughout, add feta cheese and
herbs and cook until herbs are bright. Serve sprinkled with additional
chopped herbs.
bacon recipe courtesy of: Farmhouse Table, April 23, 2010
