Vichy Style Bacon and Garlic Greens Side
Serves 2 | with Sugar Snap Peas, Green Beans and Peas
These aren't just any greens, they're loaded with bacon lardons and shallots to make for an extra special side dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
60 grams
British Smoked Bacon Lardons
320 grams
Blanched Peas, Sugar Snaps and Green Beans
Not included in your delivery
1 tsp
Sugar
3 tsp
Butter
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins.
c) Once golden, transfer to a bowl, leaving the bacon fat in the pan. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Add the shallot to the frying pan alongside a little more oil if needed. Season generously with salt and pepper, then fry for 2 mins, until the shallot is softened slightly.
b) Add the peas, sugar snap peas and green beans mix to the pan, then stir-fry for another 2-3 mins.
c) Stir in the garlic and sugar (see pantry for amount), then turn the heat down to medium and cook for 1 min.
a) Add a splash of water and immediately cover with a lid or some foil. Cook until the greens are tender, 3-4 mins.
b) Add the bacon back into the pan alongside the butter (see pantry for amount), then stir until the butter is melted and fully coats the greens.
c) Transfer to a serving dish to finish.
Enjoy!
