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Fresh as spring peas with braised fresh leeks.

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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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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