Servings: 8 to 10

1 Cup Unsalted Butter 1 Cup Unsalted Butter
4 Cups Shelled fresh grean peas 4 Cups Shelled fresh grean peas
2 Cups Vegetable Broth 2 Cups Vegetable Broth
1 Cup Chopped Green Onion 1 Cup Chopped Green Onion
4 Tsp Kosher Salt 4 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper ½ Tsp Ground Black Pepper
1/2 Cup Chopped Fresh Parsely ½ Cup Chopped Fresh Parsely
1/4 Cup Chopped Fresh Chives ¼ Cup Chopped Fresh Chives
2 Lemons Zested 2 Lemons Zested
 
Garnish: Lemon Zest, Chopped Parsely. Garnish: Lemon Zest, Chopped Parsely.

In a small Dutch Oven melt butter over medium heat.
Add peas, broth, green onion, salt, and black pepper.
Cook, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
Using the back of a spoon mash half of the peas.
Remove from heat, stir in parsely, chives, and zest.
Garnish with Zest and Parsely, if desired.

Southern Cast Iron March/April 2018  Southern Cast Iron March/April 2018