French-style peas

  • 30 mins cooking
  • Serves 6
  • Print
Shannon Bennett's Paris: A Personal Guide To The City's Best


  • 2 tablespoons olive oil
  • 2 (300g) medium onions, chopped finely
  • 500 gram fresh shelled peas
  • 3 bacon rashers, rind removed, chopped finely
  • 2 cloves garlic, crushed
  • 1 (500g) small iceberg lettuce, trimmed, shredded finely
  • 75 gram butter
  • 1 1/2 tablespoon lemon juice


  • 1
    Heat oil in a large saucepan over medium-high heat. Cook the onion, stirring, until softened. Add peas, bacon and garlic; cook for about 5 minutes or until peas start to soften. Add lettuce; cook for 2 minutes, covered loosely, or until lettuce is wilted.
  • 2
    Add butter; cook for about 3 minutes or until butter combines with pan juices and peas are tender.

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