Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder.

Shaun Garcia
Recipe by Cooking Light June 2013

Gallery

Squire Fox; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Drain. Discard onion and thyme. Place peas on a jelly-roll pan; let cool 30 minutes.

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  • Heat a small skillet over medium heat. Add fennel seeds; cook 3 minutes or until toasted, stirring occasionally. Combine fennel seeds, oil, vinegar, mustard, and pepper in a medium bowl, stirring with a whisk. Add peas; toss to coat. Stir in chives.

Nutrition Facts

58 calories; fat 5.2g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.6g; protein 0.7g; carbohydrates 2.5g; fiber 0.4g; cholesterol 0mg; iron 0.5mg; sodium 237mg; calcium 17mg.
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