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  Greek Crowders



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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 45 minutes.
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 occasionally.
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.
Try serving on a bed of raw arugula or spinach.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen