BREADA – Cultivating Local Markets

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Purple Hull Peas

Posted under Salads

Recipe by Chef Celeste Gill

Ingredients

  • 1 lb purple hull peas
  • 4 c water or chicken stock
  • 1/4 c red onion
  • 1/4 c bell pepper
  • 1 T Italian seasoning
  • 2 T sorrel, chopped (or other greens)
  • salt and pepper, to taste

Cook peas in water or chicken stock with salt and pepper until done but firm. Drain liquid. Add all other ingredients and chill. Serve as a salad or atop crostini with Grilled Tenderloin Tips.