The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

Charity Ferreira
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup peas and 2 tablespoons relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare relish, combine first 8 ingredients in a bowl. Cover and chill.

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  • To prepare peas, sort and wash peas; set aside. Heat oil in a medium saucepan over medium-high heat. Add 1 cup onion and garlic to pan; sauté 5 minutes. Stir in peas, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Discard bay leaf. Serve with relish.

Nutrition Facts

113 calories; calories from fat 16%; fat 2g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 2.9g; carbohydrates 21.3g; fiber 4.8g; iron 1.2mg; sodium 440mg; calcium 106mg.
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