Southern-style Zipper Peas

Irv Miller

Ingredients:

For the peas:

1 tablespoon unsalted butter
1 cup small-chopped Vidalia onion
4 cups shelled white acre peas (or zipper peas)
3 cups ham hock stock (reserve ham hock meat optional)
Pinch kosher salt
Dash freshly ground black pepper

Instructions:

For the peas: Carefully wash and pick over the shelled peas. Discard any that are discolored. I like a few pieces of pod shell, so I will only pick out the tough stems. Place deep saucepot over medium heat; add the butter and chopped onion and sauté for 2 minutes. Stir in the peas and coat them well. Add hot ham hock stock and increase heat to medium high to bring to a boil. Add ham hock meat and skim to remove any foam as they cook for the first 10 minutes, then lower the heat, cover and gently simmer 30 minutes, stirring occasionally. Taste and adjust seasoning. Use a slotted spoon and serve right away.