Ingredients
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
Directions
- 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.
