Sauteed Peas with Leeks and Mint
Quick, simple and packed with flavor, this recipe will be a sure favorite. Add the lemon juice right before serving, otherwise the peas will turn brown.
Ingredients:
2 teaspoons olive oil
1 small leek, white and light green parts cut into 1/4 inch dice (about 1/2 cup)
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
3 cups shelled English peas
1/4 cup heavy cream
1/4 teaspoon sugar
2 tablespoons minced fresh mint
1 tablespoon unsalted butter
2 teaspoons white wine vinegar
Table salt and ground black pepper
Directions:
Heat oil in 12 inch skillet over medium-high heat until shimmering. Add leek and cook, stirring frequently, 3 to 5 minutes (leek should be softened). Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Stir in peas, cream, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add mint and butter and toss until incorporated. Remove pan from heat; stir in vinegar. Season with salt and pepper; serve immediately. Serves 4.