Braised Leeks Peas Recipes

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BRAISED LEEKS AND FRESH PEAS



Braised Leeks and Fresh Peas image

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.

Provided by LindySez

Categories     Vegetables

Time 20m

Number Of Ingredients 6

3 cups sliced 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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 g, Calories 115 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 153 mg, Fiber 3 g, UnsaturatedFat 4 g

BRAISED LEEKS & PEAS



Braised leeks & peas image

A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

6 leeks , trimmed
250ml chicken or vegetable stock
3 garlic cloves , sliced
4 thyme sprigs, plus extra leaves to serve
200g frozen pea
2 tsp olive oil

Steps:

  • Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
  • Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.

Nutrition Facts : Calories 56 calories, Fat 1.9 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 3.5 grams fiber, Protein 3.6 grams protein, Sodium 0.4 milligram of sodium

BRAISED LEEKS WITH PEAS



Braised Leeks with Peas image

Braised Leeks with Peas is a good solution to eat vegetables and legumes mixed together in a delightful dish. A few light ingredients and a short amount of time to create an innovative side dish.

Provided by Kim Murphy

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

5-6 Colavita Pappardelle Nests
2 tbsp Colavita Extra Virgin Olive Oil
3 julienned leeks (about 3 large) cleaned well of all dirt
1 ½ cups peas (not thawed if frozen)
½ cup Rachael Ray All-Natural Low Sodium Chicken Stock
Salt and freshly ground pepper, to taste
½ cup grated parmigiano reggiano cheese

Steps:

  • Heat the oil in a skillet over medium low heat; add the leeks along with a good pinch of salt; stir; cover and allow to cook over low heat for about 5 minutes (you want them to soften and give up some of their liquid).
  • Add the chicken stock; cover and cook another 5 to 10 minutes, or until the leeks are very tender.
  • Raise the heat to medium, add the peas; cover and cook for 5 minutes more, shaking the pan occasionally, or until the peas are tender and most of the liquid has been absorbed.
  • Taste and correct seasonings with salt and pepper.
  • Cook the pasta in a large pot of salted, boiling water, according to the package instructions.
  • Drain the pasta and add it to the leeks and peas in the skillet. Toss to coat the pasta with the vegetables.
  • Serve with grated Parmegiano Reggiano cheese.

Nutrition Facts : Calories 114, Carbohydrate 11, Cholesterol 8, Fat 7, Fiber 2, Protein 4, SaturatedFat 2, Sodium 321

BRAISED LEEKS, PEAS, AND LETTUCE



Braised Leeks, Peas, and Lettuce image

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Provided by Tara O'Brady

Categories     Braise     Leek     Wine     Lettuce     Pea     Chive     Mint     Lemon     Pistachio     Easter     Breakfast     Brunch     Entertaining     Spring     Lunch

Yield 4 side servings

Number Of Ingredients 12

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

Steps:

  • Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
  • Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

BUTTERED PEAS & LEEKS



Buttered peas & leeks image

A simple side for your roast dinner, which counts towards your five-a-day

Provided by Good Food team

Categories     Side dish

Time 40m

Number Of Ingredients 6

4 leeks , finely sliced
25g butter
2 tbsp olive oil
400ml vegetable or chicken stock
500g frozen peas
4 spring onions , finely sliced

Steps:

  • Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium

BRAISED LETTUCE WITH PEAS



Braised lettuce with peas image

Do try this - it's melting and nutty flavoured, with sweet peas and just a hint of cream

Provided by Good Food team

Categories     Dinner, Vegetable

Time 30m

Number Of Ingredients 6

small knob butter
1 small onion , finely chopped
4 Little Gem lettuces
200ml fresh chicken stock
4 tbsp single cream or crème fraîche
500g bag frozen petits pois

Steps:

  • Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
  • Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
  • With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

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