This Braised leeks peas recipe is the ultimate cozy side dish made with tender leeks and sweet peas in a savory broth. It comes together in just under an hour and is perfect for weeknight dinners or holiday meals. You’ll love how these humble ingredients transform into something truly special.

I perfected this recipe during a rainy spring afternoon when I wanted something comforting yet bright. The gentle braising brings out the leeks’ natural sweetness while keeping the peas vibrant. It reminds me of the simple vegetable sides my grandmother used to make, where every ingredient shone. I love serving this alongside my baked cod for a light meal or with hearty classics like chicken pot pie. The earthy thyme and garlic make it feel elegant enough for special occasions but easy enough for any Tuesday night.

Why You’ll Love This Braised Leeks Peas

Simple Ingredients: You only need a handful of pantry staples for incredible flavor.
Quick Preparation: Most of the cooking time is hands-off braising in the oven.
Versatile Side Dish: It pairs beautifully with proteins from fish to roasted meats.
Make-Ahead Friendly: The flavors deepen when made a day in advance.

What You’ll Need for Perfect Braised Leeks Peas

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Leeks: Look for firm leeks with bright green tops and clean white bases.
Butter and olive oil: This combination adds richness and helps prevent burning.
Garlic: Fresh minced garlic provides the best aromatic flavor.
Fresh thyme: You can substitute dried thyme but use half the amount.
Vegetable broth: Low-sodium allows you to control the seasoning better.
Frozen peas: No need to thaw them before adding to the braise.
Salt and pepper: Season at the end to account for the broth’s saltiness.
Fresh parsley or mint: These bright garnishes add a fresh finishing touch.

Braised Leeks Peas

Easy braised leeks with peas makes a simple, healthy side dish. Tender leeks cooked in broth with sweet peas, ready in under 40 minutes. Perfect vegetable accompaniment.

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Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 4 servings

Calories 150 kcal

Equipment

cutting board
knife
large bowl
measuring spoons
slotted spoon
paper towels
Dutch oven or heavy-bottomed skillet

Ingredients

2 medium leeks white and light green parts only, thoroughly cleaned and thinly sliced (about 1 pound)
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 cloves garlic minced
1 tsp fresh thyme leaves finely chopped, or 3 sprigs fresh thyme
1 cup low-sodium vegetable broth or chicken broth
16 oz frozen peas no need to thaw
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground black pepper or to taste
2 tbsp fresh parsley or mint finely chopped, for garnish (optional)

Instructions

Trim off the dark green tops and the root ends from the leeks. Slice the remaining white and light green parts into 1/2-inch thick rounds. Place the sliced leeks in a large bowl of cold water and swish them around to remove any trapped dirt or sand. Lift the leeks out with a slotted spoon or your hands, leaving the grit behind, and drain them well. Pat them dry with paper towels to prevent splattering.
In a large Dutch oven or a deep, heavy-bottomed skillet with a lid, melt the unsalted butter with the extra virgin olive oil over medium heat. Add the cleaned and dried leeks to the pan and cook, stirring occasionally, for 8 to 10 minutes, or until the leeks have softened significantly and are translucent, but not browned.
Stir in the minced garlic and the finely chopped fresh thyme leaves (or add the whole sprigs of thyme if using). Cook for another 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic brown, as it can become bitter.
Pour in the low-sodium vegetable broth. Bring the liquid to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let the leeks braise for 10 to 15 minutes, or until they are very tender when pierced with a fork.
Stir in the frozen peas. Increase the heat to medium-low and continue to cook, uncovered, for 3 to 5 minutes, stirring occasionally, until the peas are heated through and vibrant green. Avoid overcooking the peas, which can make them mushy.
Remove the thyme sprigs, if used. Season the braised leeks and peas with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley or mint, if desired, before serving warm.

Notes

Avoid overcooking the peas to keep them from becoming mushy. Garnish with fresh mint for a different flavor profile.

Keyword braised leeks, peas, vegetable side

Delicious Ways to Customize This Recipe

Extra Protein Version: Add cooked bacon or pancetta with the leeks for a heartier side.
Creamy Variation: Stir in a splash of heavy cream or crème fraîche at the end.
Herb Swap: Try fresh tarragon or dill instead of thyme for a different flavor profile.

My Secrets for Perfect Braised Leeks Peas

Clean Leeks Thoroughly: Slice them first then soak in water to remove all grit between layers.
Pat Leeks Dry: This prevents splattering when they hit the hot butter and oil.
Don’t Brown the Garlic: Add it late and cook briefly to avoid bitter flavors.
Test Leek Tenderness: They should be easily pierced with a fork but not mushy.

How to Store and Reheat Your Braised Leeks

Store: Cool completely then transfer to an airtight container and refrigerate for up to 4 days.
Freeze: Place in freezer-safe containers, leaving inch headspace, for up to 3 months.
Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally, until heated through.
Make-Ahead Tip: You can braise the leeks up to 2 days ahead and add the peas when reheating.

Frequently Asked Questions

Can I use frozen leeks instead of fresh?

Fresh leeks work best for this recipe as frozen leeks can become too soft during braising. If you must use frozen, thaw them completely and pat very dry before sautéing. You may need to reduce the braising time by 5-7 minutes since they’ll already be partially cooked.

What protein pairs well with braised leeks and peas?

This side dish complements many proteins beautifully. I love it with simple baked cod or alongside heartier mains like beef stew. The bright flavors cut through richer dishes while adding vegetable goodness to lighter meals.

Can I make this recipe vegan?

Absolutely! Simply replace the butter with additional olive oil or vegan butter, and use vegetable broth. The recipe works beautifully with these substitutions while maintaining its savory depth. You might also enjoy our vegetable grain bowl for another plant-based option.

How do I prevent the peas from becoming mushy?

Add the frozen peas during the last few minutes of cooking and just heat them through. Overcooking is the main cause of mushy peas. They should be vibrant green and tender but still hold their shape when you serve the dish.

More Delicious Vegetable Side Dishes

Why This Braised Leeks Peas Recipe Works

With its tender leeks and sweet peas in a savory broth, this Braised leeks peas dish brings comfort and elegance to any table. The gentle cooking method preserves the vegetables’ natural flavors while creating a beautiful harmony. It’s the perfect side dish that feels special enough for holidays but simple enough for busy weeknights.

Braised Leeks Peas Recipe