Description
Creamy Southern peas simmered with ham hock, served over rice.
A comforting, flavorful side dish perfect for any occasion.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 rib celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves minced garlic
- 2 cups (473 ml) fresh washed Southern peas
- 2.5 cups (591 ml) low-sodium Chicken Stock
- 1 small smoked ham hock
- Kosher salt and freshly ground pepper
- 2 cups (473 ml) cooked rice, salted to taste
- 4 pats unsalted butter
Instructions
- Heat oil in a 4-quart saucepan over medium-high heat.
- Add onions, celery, and carrot; cook, stirring occasionally, until soft and the onion is translucent, about 10 minutes.
- Add peas, stock, and ham hock. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. Skim off any foam that accumulates.
- Remove ham hock, slice the meat from the bone, chop it, and return the meat to the pan.
- Season peas with salt and pepper to taste.
- Serve over rice and top with a pat of butter.
Notes
- For richer flavor, use a ham bone instead of a ham hock.
- If fresh Southern peas are unavailable, substitute frozen peas (reduce cooking time accordingly).
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 40