Sautéed Sugar Snap Peas and Leeks 

Sautéed Sugar Snap Peas and Leeks 

Butter, shallots, and fresh dill add plenty of flavor to these Sautéed Sugar Snap Peas and Leeks.

Sautéed Sugar Snap Peas and Leeks
 
Makes 4 to 6 servings
Ingredients
  • 1 pound sugar snaps peas, trimmed
  • 2½ teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 2 small leeks, thinly sliced
  • 2 shallots, thinly sliced
  • 2 tablespoons chopped fresh dill
Instructions
  1. In a large, deep skillet, bring peas, 2 teaspoons salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 3 minutes; drain well.
  2. In same skillet, melt butter over medium heat. Add leek and shallot; cook, stirring occasionally, for 2 minutes. Stir in peas, and cook until heated through. Stir in dill and remaining ½ teaspoon salt; serve warm.

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