- Serves 4-6
Somehow I forgot about this recipe until this moment, in spite of the fact that I make it as a side dish once every couple of weeks. It's terribly simple, but packs a lot of flavor and is as good as a side dish (for almost anything, but especially roast chicken or fish) as it is a filling for an omelet the next day. I have a feeling I saw a picture of leeks with peas and bacon somewhere once and seized upon the idea, but I have no idea where it originally came from. I'm glad I have it though! —fiveandspice
slices of thick center-cut bacon
baby peas (frozen works just wonderfully here in the middle of winter, though you can use fresh ones when spring rolls around)
good quality chicken or vegetable stock
salt and pepper
chopped fresh thyme
- First wash the leeks by cutting off the root ends and the dark green top portions. Slice each leek in half lengthwise stopping about 2 inches before you've cut the whole thing in half. Put the leeks in a bowl of cold water and let them sit for ten minutes. Drain them, then run them under cold water using your fingers to rub off any last dirt that remains. Once washed, finish the cuts so the leeks are cut in half lengthwise, then slice them in to quarter-inch thick half moons.
- Fry the pieces of bacon in a large frying pan until they are crispy. Transfer them to a paper towel lined plate, leaving the bacon grease in the pan.
- With the pan on medium-low heat, add the leeks and the thyme. Cook, stirring occasionally, until the leeks are quite tender, 10-15 minutes.
- In the meantime, cut the bacon into small pieces.
- When the leeks are softened, stir in the peas and the stock, and turn the heat up to medium-high. Simmer until the peas are bright green and tender, about 3-5 minutes. Stir in the bacon bits and add salt and pepper to taste.
- Serve warm. Use up any leftovers in eggs or a salad.