May Peas and New Potatoes
Linda runs a farmer’s market outside of Elizabeth, North Carolina, on the banks of the Albemarle Sound. She learned this classic recipe for making Southern vegetables from her mother.
- 5 ½ inch thick slices of streak of lean*
- 5 red potatoes
- ½ pound of may peas
- optional: collard greens, cabbage
* Streak of lean, also called “side meat” or “fat back” is a block of smoked bacon fat, with a thin layer of meat. Where not available, using seasoning pork.
Boil the streak of lean in water for 20 minutes until the fat starts to melt and the flavor is released.
Add scrubbed new potatoes or cabbage or collard greens. Once those are nearly soft, add may peas, or sugar peas. Taste and adjust with salt and pepper.