| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | American | Vegetable | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Salt pork, cut into 1/4" |
| dice | ||
| 1 | Yellow onion, peeled sliced | |
| thin | ||
| 1 | 20-oz frozen peas | |
| defrosted | ||
| Fresh ground black pepper to | ||
| taste |
INSTRUCTIONS
It was Mr. Jefferson who really got us into peas. He was so fascinated by this legume that at one point he experimented with some fifty varieties. This must have been a typical way of cooking them since it is a method of cooking many vegetables in Virginia. In any case, when you have peas be sure and remember Mr. Jefferson. He would love to be at your table with you! The simplicity of this dish is what makes it so good. Salt pork was used for richness, much the same way we would use butter now. Dice the salt pork and blanch it for 1 minute in boiling water. Drain. Heat a large frying pan and saut the salt pork just until clear. Add the onion and cook until the onion is clear. Add the peas and stir all well. Cover and cook until the peas are tender, about 8 minutes. Season with pepper and serve. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 227
Total Fat: 25.2g
Cholesterol: 24.4mg
Sodium: 406.4mg
Potassium: 50.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 1.7g