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Ingredients
2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions
Instructions
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions
1. Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain.
2. Cut kernels from ears of corn.
3. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons.
4. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information
2. Cut kernels from ears of corn.
3. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons.
4. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Per serving: 270 calories, 7g fat, 10mg chol., 11g prot., 42g carbs, 11g fiber, 200mg sodium.
