Crispy Spiced Field Peas

Yields
3 cups

from Sheri Castle

3 cups cooked and drained field peas

3 tablespoons olive or grapeseed oil

2 teaspoons chili powder or other seasoning

Kosher salt, to taste

Finely grated zest of 1 lime or lemon

Blot the peas dry on paper towels. Heat the oil in a large skillet over medium heat. Add the peas and stir to coat. Cook, stirring or shaking the skillet occasionally, until the peas are browned and very crisp, about 15 minutes.
Sprinkle with the seasoning and salt and continue cooking until fragrant, about 2 minutes more. Sprinkle with the zest. Taste and adjust the seasoning. Serve warm or at room temperature.

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