Braised Leeks and Fresh Peas
Braised Leeks and Fresh Peas is the kind of vegetable dish that was popular on my grandmother’s table and it’s still a classic today.
Ingredients
- 3 cups sliced leeks about 3 large, washed well to remove all grit
- 1 ½ cup fresh shelled peas or frozen, do not defrost if frozen
- 1 tablespoon extra virgin olive oil
- ½ cup homemade or low-sodium chicken stock
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- 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.
Notes
*Time will be longer if you need to shell your peas.
Nutrition
Serving: 1gSodium: 153mgFiber: 3gCholesterol: 8mgCalories: 115kcalPolyunsaturated Fat: 4gSaturated Fat: 2gFat: 7gProtein: 4gCarbohydrates: 12g
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