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Braised Leeks and Fresh Peas is the kind of vegetable dish that was popular on my grandmother’s table. Too often, the vegetable is the last thing on your mind when it comes to dinner, but I think that’s a mistake. Vegetables can be a great “supporting” character for your main dish and you don’t have to pay the Jolly Green Giant a bunch of money to put the butter sauce on for you.
My son’s girlfriend declared “you make me want to eat my vegetables” …nuff said!
This is a simple vegetable dish, using fresh spring produce; simply prepared to allow their flavors to shine. If fresh peas are not available use frozen.
I served this with Seared Pork Tenderloin with Mustard Sauce for a simple, yet elegant dinner the whole family loved.
Heat the oil in a skillet over medium-low heat. Add the leeks along with a large pinch of salt; stir then cover and cook over low heat for about 5 minutes (you want them to soften and give up some of their leek juices); add the chicken stock, cover and cook for another 5 to 10 minutes, or until the leeks are really soft and tender. Raise the heat to medium and add the peas; cover and cook for 5 minutes, or until the peas are tender and most of the liquid has evaporated. Stir in the butter, taste and season with salt and pepper. Serve.
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