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
2 Tbsp. butter
3 green onions, sliced
3 Tbsp. coarsely chopped fresh basil leaves
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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