I love green peas. They’re bright, delicious little pops of goodness in my mouth. Trying to follow a Paleo diet means maximizing my vegetable dishes because I don’t eat the traditional sides like rice that we’ve become accustomed to consuming. 
This peas and bacon recipe will make anyone a pea lover. The cured meat fat combined with the freshness of the peas and red onion is delightful. It works great paired with pork, lamb or chicken, especially when the protein is marinated in my Dynamite Dijon recipe.
This side dish’s surprise ingredient is mint. Its light and refreshing flavor is unexpected and perfect with the richness of the bacon and the sweetness of the red onion and peas. Don’t be afraid to add it! Your family and guests will be truly surprised by how much they love the touch of mint in this dish.
I’m happy to use frozen green peas, and that makes this even easier because I can keep them on hand. The amount of bacon (or you can easily substitute pancetta or even turkey bacon) is minimal – only 2 ounces. That’s only about 2 to 3 slices. Ask your butcher or deli for just a few slices of whatever cured meat you choose, and that way you don’t feel compelled to buy a pound in the traditional pre-packaging.
Ingredients
2 ounces bacon, pancetta or turkey bacon (if using turkey bacon, add 1 tablespoon of ghee, coconut oil or olive oil to the pan when cooking)
1/2 red onion or 1 large shallot, sliced 
1 garlic clove, chopped
10 oz. bag or box of frozen peas
2 tablespoons fresh mint leaves, chopped
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon fresh ground pepper
Process
Cut bacon or pancetta into small strips or chunks. Cook in large skillet over medium-high heat for 3 minutes, stirring regularly. Add the red onion or shallot and continue to sauté for another 5 minutes.
Reduce heat to medium and add the frozen peas. Stir and add the salt and pepper. Cook for 5-7 minutes until the peas are tender and bright green. Turn off heat, add mint, and stir. Serve hot and enjoy!
