Peas à la Française
This French-style Peas à la Française is cozy, buttery, and bursting with spring flavor! It’s a humble classic that proves peas can be far more than just a forgotten freezer vegetable.
Why We Love This Peas à la Française Recipe
Peas à la Française is rich, savory, and surprisingly elegant. Bacon and shallots create a flavorful base, while butter, lettuce, and herbs give it a soft, almost silky finish. It’s the kind of side dish that goes with everything, and is perfect for spring when peas are in season!
This French style peas recipe is also versatile and simple to make with pantry and freezer staples. It’s equally at home next to a roast chicken as it is as part of a spring dinner spread!
Ingredients You Need
- Peas: Fresh or frozen both work beautifully. Frozen peas keep things convenient!
- Shallot: Adds mild sweetness and depth. If needed, substitute with a small amount of onion.
- Bacon: Provides richness, smokiness, and savory flavor.
- Butter: For a silky smooth texture!
- Romaine Lettuce: Surprisingly perfect here! It melts into the dish while adding a subtle sweetness. Alternatively, you can use butter lettuce but it will wilt more.
- Thyme: A fresh sprig is best, but dried thyme works in a pinch.
- Salt & Pepper: Add to taste.
- Herbs: Brighten the dish and add a pop of freshness right before serving. I used parsley and fresh mint, but you can use any fresh herbs you have on hand.
How to Make Easy Peas à la Française
- Crisp the Bacon: In a large skillet over medium heat, cook the bacon until it’s crisp and golden.
- Add Shallot: Add the diced shallot directly into the pan with the bacon and its fat. Cook for 2–3 minutes until softened and fragrant.
- Add Peas, Thyme & Lettuce: Add the peas and butter into the pan. Add 1/2 cup water, a sprig of thyme, and chopped romaine lettuce. Cover and cook for 15-20 minutes, stirring occasionally, until the peas are tender and the lettuce has wilted. (If using frozen peas cook for 5-6 min).
- Season: Season with salt and black pepper to taste. Just before serving, sprinkle with freshly chopped parsley and mint.
- Serve & Enjoy: Serve warm, ideally with roasted chicken, lamb, or as a comforting springtime side.
Tips for Success
- Don’t drain the bacon fat! Cooking the shallot in the rendered bacon fat adds incredible flavor to the entire dish. It’s what sets this apart from a basic vegetable sauté.
- Use fresh herbs at the end! Parsley and mint should be stirred in just before serving for maximum brightness.
- Adjust cooking time for peas. If using frozen peas, reduce the cook time to 5–6 minutes to prevent overcooking. Fresh peas need the full 15–20 minutes to become tender and infused with flavor.
Serving Suggestions
Peas à la Française goes perfectly as a side dish to savory, cozy main dishes— think honey orange roast chicken, rosemary garlic roasted lamb, braised turkey legs, or even pan seared duck. For a vegetarian pairing, try serving it alongside Spanish zucchini tortilla or cheesy kale mushroom orzo and some crusty bread. It’s also lovely as part of a spring brunch or Easter spread!
Frequently Asked Questions
Yes! Skip the bacon and sauté the shallot in butter or olive oil. For a bit of smoky flavor, you can add a dash of smoked paprika or use smoked salt.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Peas à la Française, also known as Petits pois à la française, is a classic French peas dish made with fresh peas, butter, and lettuce—often cooked with aromatics like shallots and fresh herbs. It’s typically finished with a touch of cream or bacon for richness and is gently braised until tender. The result is a soft, flavorful dish that celebrates the sweetness of peas and the freshness of spring produce!
More Side Dish Recipes to Try
- Spicy Carrot Feta Galette
- Sauteed Sugar Snap Peas and Feta
- Parmesan Crusted Roast Fennel
- Two Potato Gratin
- Sugar Snap Pea Salad
Peas à la Française Recipe
Ingredients
- 1 cup fresh or frozen peas
- 1 shallot diced
- 3-4 strips of bacon
- 2 tbsp butter
- 2 cups romaine lettuce chopped
- 1 spring thyme
- Salt and black pepper to taste
- Fresh chopped herbs parsley and mint
Instructions
- In a large skillet over medium heat, cook the bacon until it’s crisp and golden.
- Add the diced shallot directly into the pan with the bacon and its fat. Cook for 2–3 minutes until softened and fragrant.
- Add the peas and butter into the pan. Add 1/2 cup water, a sprig of thyme, and chopped romaine lettuce. Cover and cook for 15-20 minutes, stirring occasionally, until the peas are tender and the lettuce has wilted. (If using frozen peas cook for 5-6 min)
- Season with salt and black pepper to taste. Just before serving, sprinkle with freshly chopped parsley and mint.
- Serve warm, ideally with roasted chicken, lamb, or as a comforting springtime side.
