4 strips bacon, chopped
1 lb sugar snap peas or snow peas
½ teaspoon sea or kosher salt
1 teaspoon cracked black pepper
¼ cup chopped fresh mint
1 Tbsp. lemon juice
1 Tbsp. lemon zest
- Heat a cast-iron skillet over high heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp, about 6-7 minutes.
- Pour out all but one tablespoon of bacon fat from the skillet (a thin layer of fat should cover the bottom).
- Add the snap peas to the skillet along with the salt and pepper. Pan roast the snap peas, tossing frequently to keep them moving, until the pods are charred and soft, but still retain a snap – about 5 minutes.
- Turn off the heat and add the mint, lemon juice, and lemon zest. Toss and serve immediately. Enjoy!