Garlic Spring Peas with Leeks
Ingredients
- 3 cups water
- 1 pound fresh or frozen spring peas
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped leeks, light green and white parts only
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- On stovetop, heat water in medium saucepan to boiling. Place peas in boiling water, and cover. Bring to a second boil. Reduce heat, and simmer 6-8 minutes.
- While peas are cooking, heat olive oil in a small skillet over medium heat. Add leeks and garlic, and cook 3-5 minutes, stirring constantly. Drain peas, and stir in leeks, salt, and pepper.
- Yield: 6 servings (serving size: about 1/2 cup)
Notes
- To use leeks, trim off root end and dark green portion, and discard. Cut leek down the middle and then slice into pieces of desired width. Place leek pieces in a colander or large bowl, and rinse under cold water. Use your hand to separate pieces to remove any traces of dirt. Let leeks drain, or place on a paper towel to dry.
- Use chopped onion instead of leeks.
- Add basil or oregano.
- You can also lightly steam the peas instead of boiling them.
- Serve with Delicata Squash with Kale and Beans, Grilled Portabello Steaks, or Spaghetti Squash with Basil-Walnut Cream Sauce.