3cupssliced leeksabout 3 large, washed well to remove all grit
1 ½cupfresh shelled peasor frozen, do not defrost if frozen
1tablespoonextra virgin olive oil
½cuphomemade or low-sodium chicken stock
Salt and pepperto taste
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.
*Time will be longer if you need to shell your peas.