Throughout the summer, meals out of the garden are the best, starting with summer field peas. Field peas include many varieties of legumes. Purple hull peas are not only colorful, but nutritious. They are full of vegetable protein, dietary fiber, vitamins, minerals and phytonutrients.
Pair these peas with other summer vegetables and you have a plate of goodness — fresh from your yard or farmer’s market. Elevate the taste and nutritional value of your peas with a dollop of Southern chow chow.
Nutritional information for purple hull peas
Southern Purple Hull Peas
Makes 4 servings
Ingredients:
3 cups fresh purple hull peas, shelled
3 cups chicken stock, homemade or purchased
1 smoked ham hock
1/2 cup minced sweet onion, Vidalia if possible
1 tablespoon olive oil or bacon grease
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Instructions:
1. Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.
2. Add the peas, the ham hock, salt, pepper and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.
3. Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.
4. Once done, remove and discard the ham hock and serve immediately.
Adapted from gritsandpinecones.com.
