Description
This Southern Pink Lady Peas recipe offers a delicious and hearty way to enjoy fresh shelled peas simmered with smoky ham and savory aromatics. Perfect as a comforting side dish, the peas are gently sautéed with onions and garlic, then simmered with a smoked ham hock until tender and flavorful. The result is a traditional Southern favorite with a rich, smoky depth and creamy texture.
Ingredients
Scale
Main Ingredients
- 3 cups fresh shelled pink lady peas
- 3 cups water
- 1 smoked ham hock (or ¼ lb salt pork slices or leftover ham)
- ½ cup onions (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon bacon grease
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Sauté Aromatics: Add bacon grease to a large saucepan over medium heat. Once hot, add the finely chopped onions, reduce heat to low, and sauté for 6-7 minutes until soft. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Peas and Pork: Stir in the fresh shelled pink lady peas along with your choice of smoked ham hock, salt pork, or leftover ham. Pour in about 3 cups of water, ensuring it covers the peas by approximately one inch. Bring this mixture to a boil over medium-high heat.
- Skim Foam and Simmer: Once boiling, skim off any foam that forms on the surface to keep the broth clear. Reduce the heat to low and let the peas simmer gently for about 20 minutes, stirring occasionally to prevent sticking.
- Check for Tenderness: Start tasting the peas at around 15 minutes into simmering. Continue to taste every few minutes until the peas are tender but not mushy, adjusting cooking time as needed depending on pea freshness and size.
- Season and Serve: Once the peas are tender, season with kosher salt and ground black pepper to taste. Remove the ham hock if used, shred any meat to stir back in if desired, then serve warm as a flavorful Southern side dish. Enjoy!
Notes
- You can substitute the smoked ham hock with salt pork slices or leftover ham for similar smoky flavor.
- Be careful not to overcook the peas to avoid a mushy texture.
- Skimming foam is important for a clean broth and improved flavor.
- Fresh peas cook faster than dried or frozen, so monitor tenderness closely.
- Leftover peas can be refrigerated for up to 3 days and reheated gently.
