Camp Creek Peas With Bacon And Dill Recipe

Ingredients

4 thick Smoked Apple wood bacon slices, cut crosswise into ¼ inch pieces

1 Large onion, chopped

2 (10 oz) packages frozen baby peas not thawed

1/4 cup water

1-teaspoon Kosher salt

1/8 teaspoon chopped fresh dill or dried dill you buy at the store

1 teaspoon unsalted butter

1 tablespoon diced garlic

Preparation

Cook bacon in a 10 inch heavy skillet over moderate heat, stirring occasionally, until browned about 5 to 8 minutes. Spoon off all but 3 tablespoons fat from skillet and remove the cooked bacon and set aside. Then add onion and cook, stirring frequently, until onions are sweated, 3 to 4 minutes. Add garlic and cook for 1 minute. Add peas, water, salt and pepper and 1-tablespoon dill and cook, covered, stirring occasionally, until peas are tender 5 to 8 minutes. Do not over cook or peas will turn a pale green and they will be mushy. They should be a bright green color. Add Bacon back to pan. Serve peas in small bowls and garnish with Kosher Salt, and Dill to taste.