Local and Seasonal Recipes, Menus and More
2 cups shelled crowder peas, rinsed
water to cover
1 Tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
2 Tablespoons olive oil
1 lemon, zested and juices
In a covered saucepan, bring crowder
peas to a boil, reduce heat to simmer and cook
Test for doneness—the center
should be soft, but not mushy.
Stir in herbs, salt, pepper and garlic.
Bring to a boil and cook for 5 minutes, stirring
Stir in olive oil, lemon juice and zest.
Reduce heat and simmer until liquid is reduced.
Remove from heat and taste for seasoning.
May be served hot or cold.
on a bed of raw arugula or spinach.
Cover and refrigerate leftovers.
Copyright © 2013 Stefanie Samara Hamblen