Leeks With Sugar Snap Peas

1. 1

   In a large pot of boiling water blanche peas quickly for 2 minutes.

2. 2

   Drain, plunge into cold water to stop cooking, then drain and pat dry.

3. 3

   In a large skillet, heat butter and oil, add shallot and leeks and saute, stirring frequently until vegetables are tender - about 6-8 minutes.

4. 4

   Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.