If you follow us on Facebook, you’ve probably gotten a peek at our show Hey Y’all, featuring Test Kitchen Professional Ivy Odom. Like all the best Southern cooks, Ivy knows how to turn the garden’s bounty into a colorful supper fit for company. Her pork-free spin on the vegetable plate features regional classics like Smashed Fried Okra, sliced heirloom tomatoes, and Creamed Silver Queen Corn. But we can’t forget one of the greatest treasures of a Southern summer: field peas.According to Ivy, her lightened-up veggies aren’t “the cooked-to-death peas your Grandma is known for.” In this new twist on the seasonal side, she simply warms the tender field peas in chicken stock and butter. Lemon juice, fresh herbs, and just a teaspoon of salt add to the light nature of the dish. We’re not saying you should throw Grandma’s method out the window, but next time you’re looking up how to cook field peas, set down the recipe card, and try Ivy’s technique. These peas will pair perfectly with that indulgent Fried Green Tomato recipe your family has passed down for generations. Enjoy, y’all!

Ivy Odom


Credit: Southern Living

Recipe Summary test

10 mins
10 mins
Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Heat stock in a medium non-stick skillet over medium-high heat until boiling, about 4 minutes. Add butter, stirring constantly, 1 tablespoon at a time, until butter melts into stock and a thick glaze-like consistency is formed, about 1 minute.

  • Stir in peas, lemon juice, and salt. Cook, stirring constantly, until peas are warmed through and coated in glaze. Remove from heat and garnish with chopped herbs, if desired.