Zipper Peas
Super simple, but big on flavor, Zipper peas are an irresistible Southern classic side dish. Full of summery goodness, zipper peas, sometimes called cream peas, are just one type of Southern pea often referred to as cowpeas or field peas.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup fresh shelled Zipper peas
- 3 cup chicken stock (can substitute water)
- 2.5 oz salt pork (about 3 slices, chopped)
- 1/2 cup onion (finely chopped)
- 2 clove garlic (minced)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- 1
Add the salt pork to a medium-size saucepan over medium-low heat. Cook the pork for about five minutes or until it is just starting to brown. Stir frequently.
- 2
Add the onions and continue cooking and stirring for another six minutes. Add the garlic and cook for about 30 seconds.
- 3
Add the peas, kosher salt, black pepper, and three cups of chicken stock. Turn the heat up to medium-high and bring the liquid to a boil. Reduce the heat to low and let them simmer uncovered for 20 minutes.
- 4
Stir occasionally and, if foam appears, use a slotted spoon to skim it off and discard.
- 5
After 20 minutes, taste for doneness and for seasonings. The fresher and smaller they are, the less time it will take for them to cook. They should be tender, but not mushy. If there is still any crunch to them, cook a few minutes longer. Add more salt or pepper if you think they need it.
- 6
Serve immediately.