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Braised Leeks and Fresh Peas on a plate with sage and a fork.

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.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Vegetables
Cuisine American
Servings 4 servings
Calories 115 kcal


  • 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


  • 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.


Serving: 1gCalories: 115kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 153mgFiber: 3g
Keyword braised vegetable, leeks recipe
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