Peas With Spinach And Bacon In Lettuce Cups Recipes

Steps:

• Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

Steps:

• Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
• Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
• Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

Steps:

• Trim the bacon and discard its rind. Cut it into short lengths and cook in a nonstick pan, with a little oil if necessary, until crisp. Remove the bacon from the pan and drain on paper towels.
• Tear the bread into small, jagged-edged pieces, discarding the crusts as you go. Fry in the pan in which you cooked the bacon, adding more oil as necessary. As soon as the pieces are nicely golden and blessed with the flavor of the smoked bacon, remove to paper towels to drain and salt them lightly.
• While the bread and bacon are cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl. Finely shred the fennel and toss it into the lettuce leaves with the peas. Make the dressing by mixing the mustard, vinegar, a grinding of salt and pepper, and the oil in a small bowl or shaking them together in a small jar.
• Put the hot bacon and bread in the salad, gently toss with the dressing, then serve immediately.

Steps:

• Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
• Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
• Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.