BRAISED LEEKS
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
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.
BRAISED LEEKS, PEAS AND ONIONS IN BUTTER SAUCE RECIPE
A sophisticated but really easy vegetable side dish. If you end up liking it, you'll have it easily committed to memory in no time flat. This is a great side dish for times when every spot inside and on top of your stove is already claimed, or for the summer when you don't want to turn the stove on at all.
Provided by CooksInfo
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- Peel and quarter the onions, then cut a few of the quarters in half again, trying to keep them as intact as possible (but don't sweat it.) Set aside.
- Trim the roots and the toughest parts of the tops off off the leeks. Slice them into rings, then wash the rings in a pan or sink of water and set aside. (Tip: a salad spinner provides an ideal vessel to wash them in, then spin quickly dry in after.)
- Put the butter and bay leaves in a large, shallow microwave proof dish. Nuke on high until the butter is melted (about one minute), then stir in the onions gently. Nuke on high until the onions are starting to get soft and translucent, which will be around 10 minutes depending on your microwave. Give them a stir halfway through.
- Add the leeks, the stock and a few pinches of dried herbs, stir, cover the dish (either with a plate or some plastic wrap -- if you use plastic wrap, stab it a few times with the tip of a knife.) Nuke on high until the leeks are getting soft -- about 15 minutes. Stir in the peas, and nuke for a final 7 minutes or until the peas are cooked.
- Send to the table hot.
BRAISED LEEKS & PEAS
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
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
BUTTERED PEAS & LEEKS
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
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 LEEKS, PEAS, AND LETTUCE
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
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.
BRAISED LEEKS WITH PEAS
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
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 CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS
Steps:
- If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
- Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
- Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
- Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
- Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
OVEN-BRAISED LEEKS
This good-for-your-gut-health food gets super-silky when slowly cooked in the oven. Serve these flavorful braised leeks with roast chicken or fish.
Provided by Carolyn Casner
Categories Healthy Vegetarian Dinner Recipes on a Budget
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 12.8 g, Fat 10.8 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 163.2 mg, Sugar 3.5 g
BRAISED LEEKS AND FRESH PEAS
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
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
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- Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
- In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
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- Heat the oil in a Dutch oven or large, deep skillet over medium-high heat. Season the chicken with 1 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate.
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- Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
- In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
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- Slice the Leek (2) lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves.
- Cut off the root ends and the dark green tops and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.
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- Trim off the leek greens and thoroughly wash them by submerging them in a bowl of cold water and peeling through the layers to remove the dirt and grit.
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- Remove the cooked leek greens from the pan and add the fresh or frozen peas. Cook for a few minutes until soft, while still retaining their bright green hue. Remove from the pan and set aside.
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