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French Peas

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This recipe has been a family tradition from my mother’s family, but I had never done it myself until this year. (My siblings and I had specialized responsibilities, but the one who normally does peas was visiting in-laws this year.) Now I get to decide whether to continue the tradition.


  • 4 slices bacon
  • 4 green onions, chopped
  • 1 cup finely shredded lettuce
  • 1 Tbsp flour
  • 1 cube chicken bullion
  • ½ cup water
  • 16 oz. peas
  • 1 small can water chestnuts
  • ¼ tsp salt


Fry the bacon in a large skillet over high heat until browned on edges. Drain the excess fat. Add the green onions, lettuce, and flour; cook over medium-high heat until some of the lettuce turns transparent, stirring frequently. Add bullion and water, and cook until thick. Add peas, water chestnuts, and salt; cook until peas are tender.

Makes 5-6 servings.


For six adults and three children, we doubled the recipe and had plenty left over. My spouse finds it a bit soggy, so it might be largely nostalgia for me. Nevertheless, I might experiment with less water and possibly different kinds of lettuce. Given that a co-worker has recently sung the praises of kale, that could be a good place to start.


Written by eswald

27 Dec 2011 at 8:38 pm

Posted in Food, Lifestyle

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