Peas & Trotters

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, halved and thinly sliced
• 6 cloves garlic, thinly sliced
• Kosher salt
• 1/4 cup champagne vinegar
• 1 tablespoon sugar
• 2 cups cooked black-eyed peas
• 2 cups frozen English green peas
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley leaves, finely chopped
• 2 tablespoons fresh tarragon leaves, finely chopped
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 1/2 teaspoons fresh thyme leaves, finely chopped

1. In a large skillet, heat the oil over medium-high and add the
2. . Cook, turning a few times to brown all over, until golden, about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate.
3. Reduce the heat to medium and add the onions and garlic to the skillet. Season with salt. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
4. Stir in the vinegar and sugar and bring to a boil. Cook over medium-high until reduced by half, about 2 minutes.
5. Return the
6. to the skillet and stir in the black-eyed peas and English peas. Cook, stirring once, until warmed through, about 2 minutes.
7. Remove the skillet from the heat and fold in the lemon juice, parsley, tarragon, oregano, and thyme. Season with salt. Serve drizzled with olive oil.

extravirgin olive oil, yellow onion, garlic, kosher salt, champagne vinegar, sugar, blackeyed peas, green peas, lemon juice, parsley, tarragon, oregano, thyme

Taken from www.epicurious.com/recipes/food/views/peas-and-trotters (may not work)