Green Peas with Leeks
Beans, Green, and Sweet Georgia Peaches
Green Peas with Leeks
Beans, Green, and Sweet Georgia Peaches
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3 large leek tops, the inner pale green parts 2 pounds (unshelled eight; 1 pound if shelled) young green peas or 1 pound frozen peas 2 tablespoons unsalted butter, divided 2 ounces lean salt pork, country ham, or prosciutto, sliced as thinly as possible and cut into julienne (about 3 thin slices salt pork, 2 slices of either ham) 1/2 cup chicken broth or stock salt Directions: Carefully wash the leek leaves to remove any lingering dirt. Most of the dirt is in the outer, dark green leaves, but sometimes it may be in the inner shoot as well, so be thorough. Slice them crosswise as thinly as possible and set aside. If you are using fresh peas, shell and wash them briefly in a basin of cold water. Transfer them to a colander or sieve, and set them aside to drain. Put 1 tablespoon of butter and the salt pork or ham in a shallow, lidded skillet that will comfortably hold the peas in no more than two layers. Turn on the heat to medium high and sauté until fat on the meat is beginning to color, about 2 minutes. Add the leeks and shake the pan until they are glossy and coated with the butter. Add the fresh or frozen peas, and continue shaking the pan until they are coated (and the frozen peas are thawed). Pour in the broth, it should cover the peas. If it doesn't, add enough water to barely cover them. Brink it quickly to a boil, then reduce the heat to medium low, cover the pan, and simmer until the peas are just tender, about 15 minutes for fresh peas, or 8 to 10 minutes for frozen ones. Remove the lid and raise the heat once more to medium high. Allow the liquid to boil away quickly until there are only a couple of tablespoons remaining in the pan. When the liquid is evaporated, turn off the heat. Taste and adjust the salt, adding a pinch or so if needed Add the remaining butter and shake the pan until it dissolves and coats the peas. Pour into a warm serving bowl and serve at once. Serves 4. |