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Sugar Snap Peas and Gorgonzola

Sugar snap peas are a family favorite around here, we love adding them to a stir-fry, salads, and snacking on them just as they are (usually with a little something to dip them in). Their sweet crunch makes them irresistible and also lends itself nicely to gorgonzola or blue cheese. For this particular combination I have allowed the cheese to caramelize as I sauté the sugar snap peas. Cooking sugar snap peas is a fast process so this side dish is big on flavor and quickly on the table.

Sugar Snap Peas and Gorgonzola

1-2 tsp bacon drippings or lard

3 cups fresh sugar snap peas

4 TBSP gorgonzola cheese, divided

2 tsp balsamic vinegar

salt and pepper to taste

Heat a well seasoned cast iron skillet (you want to make sure it is very well seasoned or the cheese will be a pain to clean) to medium-high heat. Add drippings or lard and wait for it to come to temperature. Toss the sugar snap peas into the hot pan, stir for a minute or two. Add 2 tablespoons of the cheese to the snap peas and stir, allowing the cheese to melt and brown. Right before removing the cheese and snap peas add the balsamic vinegar stirring to combine, then remove the pan from the heat and transfer to a serving bowl. Top with remaining gorgonzola (...or goat cheese if you under estimated how much gorgonzola you had left...), salt and peper.

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