Bacon Loaded Garlicky Greens
with Sugar Snap Peas, Green Beans and Peas | Perfect for sharing
These aren't just any greens, they're loaded with bacon lardons and shallots to make for an extra special side dish.
The quantities provided above are averages only.
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
80 grams
Green Beans
1 unit(s)
Echalion Shallot
60 grams
British Smoked Bacon Lardons
80 grams
Sugar Snap Peas
120 grams
Peas
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). Trim the green beans. 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, 2-3 mins.
c) Add the shallot to the frying pan, season generously with salt and pepper, then fry for a further 2 mins, until the bacon is golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Add the sugar snap peas, green beans and peas to the pan, then stir-fry for 2-3 mins.
b) Stir in the garlic and sugar (see pantry for amount), then turn the heat down to medium and cook for 1 min.
c) Add a splash of water and immediately cover with a lid or some foil.
a) Cook until the greens are tender and the bacon is fully cooked, 4-5 mins.
b) Add the butter (see pantry for amount) and stir until the butter is melted and fully coats the greens. Transfer to a serving dish to finish.
Enjoy!
