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.
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.