Peas & "Trotters"

Name: Peas & "Trotters"
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 1 medium yellow onion, halved and thinly sliced; 6 cloves garlic, thinly sliced; Kosher salt; 1/4 cup champagne vinegar; 1 tablespoon sugar; 2 cups cooked black-eyed peas; 2 cups frozen English green peas; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley leaves, finely chopped; 2 tablespoons fresh tarragon leaves, finely chopped; 1 tablespoon fresh oregano leaves, finely chopped; 1 1/2 teaspoons fresh thyme leaves, finely chopped

13 ingredients

7 steps

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
1 medium yellow onion, halved and thinly sliced
6 cloves garlic, thinly sliced
Kosher salt
1/4 cup champagne vinegar
1 tablespoon sugar
2 cups cooked black-eyed peas
2 cups frozen English green peas
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons fresh tarragon leaves, finely chopped
1 tablespoon fresh oregano leaves, finely chopped
1 1/2 teaspoons fresh thyme leaves, finely chopped

Directions

1

In a large skillet, heat the oil over medium-high and add the
2

. Cook, turning a few times to brown all over, until golden, about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate.
3

Reduce the heat to medium and add the onions and garlic to the skillet. Season with salt. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
4

Stir in the vinegar and sugar and bring to a boil. Cook over medium-high until reduced by half, about 2 minutes.
5

Return the
6

to the skillet and stir in the black-eyed peas and English peas. Cook, stirring once, until warmed through, about 2 minutes.
7

Remove the skillet from the heat and fold in the lemon juice, parsley, tarragon, oregano, and thyme. Season with salt. Serve drizzled with olive oil.