 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is the kind of vegetable that was popular on my grandmother's table. Simple, fresh spring produce; simply prepared to allow their flavors to shine. I had to use frozen peas last night, but it was still all good. Ingredients:
3 cups julienned leeks (about 3 large, washed well to remove all grit) |
1 1/2 cup fresh shelled peas (or frozen, do not defrost if frozen) |
1 tablespoon extra virgin olive oil |
1/2 cup homemade or low-sodium chicken stock |
1 tablespoon unsalted butter |
salt and pepper, to taste |
Directions:
1. 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.
2. Per Serving: 114 Calories; 7g Fat (2g Sat, 3g Mono, 1 g Poly) 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 321mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 Vegetable; 1 1/2 Fat.
|
|