Purple Hull Pea Succotash

5 from 1 vote

Prep Time 8

Cook Time 10

Course Salad, Side Dish

Cuisine American

1/2 pound Fresh Purple Hull Peas, hulled & boiled Thawed frozen is fine, substitute Black Eyed Peas
1/2 pint Cherry Tomatoes
4 oz Fresh Okra sliced Do not pre-slice Okra. Slice only when ready to assemble
3 Green Onions, white tops only
2-3 ears Fresh Sweet Corn, cut from cob Thawed frozen corn is fine
1 tbsp Fat of choice Olive oil or melted butter
1 tsp Shallot minced
2 tbsp Apple Cider Vinegar Start with one tbsp, add more to taste
1 tbsp Fresh Basil, chopped Dried is ok,
1/2 tsp Sea Salt
1/4 tsp Black Pepper

Warm cast iron pan on medium heat with fat.
Add shallot, okra & peas. Saute gently for 5 minutes
Add all remaining ingredients, cooking until just warmed thru.
Taste and adjust seasoning.
Serve hot, cold, or at room temp.

The joy of this dish is that it uses fresh, seasonal ingredients. Do not cook them to death.

Play around with flavors. Different herbs are welcome additions.