This recipe for English Peas with Crispy Prosciutto is a deliciously healthy Spring side dish with caramelized shallots and fresh mint.
About English Peas with Crispy Proscuitto
I read some time ago that English peas were an absolute favorite side dish of Thomas Jefferson. At the time, I really couldn’t understand it.
I mean, growing up we would occasionally have peas. Mostly with just salt and pepper. And sometimes butter. They were ok, it wasn’t really anything special.
And then comes Ina Garten who really hit this dish out of the ballpark with her Peas with Crispy Proscuitto. Give credit where credit is due, I say. And she deserves applause.
But really as I delved a little deeper, it looks like Frank Pellegrino actually came up with the original recipe. So thank you, Frank.
What makes this dish so outstanding? First, to me, is that it’s healthy.
At Two Cups of Health that’s the #1 requirement. And coming in at a close 2nd is that it’s complex enough to be deliciously different.
Number three requirement is that it’s so easy to make and in this case, it’s also super fast to make. A total winner all the way around. So let’s make it.
Ingredients for English Peas with Crispy Proscuitto
- Olive oil: For health and flavor
- Shallot: For Caramelized flavor
- Proscuitto: For a bacony ham flavor with less salt
- English Peas: The Star of the Show
- Chicken Broth: Low Sodium Manischewitz tastes most like homemade
- Sea Salt: Just a touch of Himalayan Pink Sea Salt For flavor
- Pepper: A complimentary touch of heat
- Mint leaves: For freshness and a perfect addition to English Peas
How to Make English Peas with Crispy Proscuitto
The mint leaves really add freshness to this dish so first, rinse and chop the fresh mint leaves and set them aside.
Next, add olive oil to a pot over medium high heat. Then add the diced proscuitto and let it crisp 2-3 minutes. Remove it from the pot and set it aside.
Then add diced shallots to the pot over medium high heat and cook 2-3 minutes until they begin to caramelize. Then set them aside.
To the same pot over medium high heat add the peas, chicken broth, salt and pepper and let it simmer 2 minutes.
Drain the English peas and add them to a serving dish.
Then top the peas with the Caramelized shallots and the fresh mint and stir to combine.
Finally, top the dish with with the Crispy Proscuitto and serve.
Notes on Cooking Techniques
In this recipe I let the shallots cook a full three minutes, so they would be browned and beautiful, but if you like them a little lighter cook them two minutes.
When they’ve reached your perfect state of caramelization remove them from the pan and set them aside.
I used fresh English Peas in this recipe, but you could also use frozen peas. Just add one more minute to the cooking time.
I also used fresh mint leaves. In this particular recipe, it really makes a difference.
But in a pinch you could substitute dried mint. Just use 1/2 teaspoon and soak them for a minute in a little warm water. Drain, then mix them in.
English Peas with Crispy Prosciutto
Ingredients
- 1 Tsp Fresh mint
- 1 Tbsp Olive oil
- 1 Medium Shallots Minced
- 2 Slices Prosciutto Diced
- 2 Cups English Peas
- 1/2 Cup Low sodium chicken broth Prefer Manischewitz
- 1/2 Tsp Sea salt Prefer Himilayan Pink Sea Salt
- 1/2 Tsp Pepper
Instructions
- Mince fresh mint leaves and set aside.
- In a medium sized pan over medium-high heat, add olive oil. Then add shallots and saute for 2-3 minutes to caramelize. Remove from pan and set aside.
- To the same pan over medium-high heat, add prosciutto and cook until crisp, about 2-3 minutes. Remove from and set aside.
- Again, using the same pan over medium high heat add English peas, chicken broth, salt and pepper and cook 2-3 minutes. Drain the peas and add them to a serving dish.
- Top the peas with caramelized shallots and fresh mint and stir to combine. Then top the dish with crispy prosciutto.
Nutrition
If you liked this recipe please leave a comment below and be sure and pin this on Pinterest!
For more healthy vegetable dishes:
Healthy Roasted Vegetables with Garlic
Roasted Tomatoes with Spinach and Pesto
Pomegranate Orange Roasted Beets
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