Braised Leeks and Peas with Feta and Dill
A delicious side dish of leeks braised in chicken stock with peas, lemon, feta and dill.
Serves 4
Effort: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Gluten free
Ingredients
- 2-3 large leeks
- 1/4 cup extra virgin olive oil
- 1/3 cup chicken stock
- 1 cup frozen peas
- zest from one lemon
- 150g crumbled feta cheese
- Fresh dill fronds
- Salt & pepper
Instructions
- Remove the dark green tops from the leeks and discard and rinse the leeks very well in cold running water. If the leeks are especially dirty, you may need to cut slit on the outer edge to rinse them very well.
- Once clean, cut the leeks into 1 inch pieces.
- Heat the olive oil over low heat in a large frying pan. Add the leeks and saute until they are beginning to get tender, about 5-6 minutes. Stir leeks frequently and try not to let them brown.
- Add the chicken stock, season with salt and pepper, and bring the leeks to a gentle simmer.
- Cover with a lid and cook until leeks are tender when poked with a knife, about 10 minutes. (Stir the leeks occasionally while they are cooking to make sure they don’t burn).
- Remove the lid and add the frozen peas, lemon zest to the pan.
- Cook for 2-3 minutes longer, until the peas are just tender.
- Transfer to a bowl and sprinkle with the feta cheese and dill fronds. Serve warm.
