The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Crispy Spiced Field Peas


3 cups cooked and drained field peas

3 tablespoons olive or grapeseed oil

2 teaspoons chili powder

Kosher salt to taste

Finely grated zest of 1 lime or lemon


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