By Hannah Hayes
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If you've been inspired to make your own veggie plate after reading about our favorites across the South, try this recipe on for size, and take a look at our other favorites for compiling the perfect plate.

  • 2 cups fresh lady peas
  • 1/4 yellow onion
  • 2 garlic cloves, crushed
  • 1 tsp. kosher salt
  • 6 fresh thyme sprigs
  • 4 fresh flat-leaf parsley sprigs
  • Kitchen string
  • 2 Tbsp. butter
  • 3 green onions, sliced
  • 3 Tbsp. coarsely chopped fresh basil leaves
  • Black pepper

1. Bring first 4 ingredients and 1 qt. water to a boil in a large saucepan over high heat. Tie together thyme and parsley with kitchen string. Reduce heat to low; add herb bundle, and simmer, stirring occasionally, 25 to 30 minutes or until peas are just tender. Drain peas, reserving 1/4 cup cooking liquid.

2. Melt butter in a medium skillet over medium heat. Stir in peas and reserved cooking liquid; cook 2 minutes. Discard herb bundle and onion wedge. Stir in green onions and basil. Add pepper to taste. Serve immediately

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