“From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling water blanche peas quickly for 2 minutes.
  2. Drain, plunge into cold water to stop cooking, then drain and pat dry.
  3. In a large skillet, heat butter and oil, add shallot and leeks and sauté, stirring frequently until vegetables are tender – about 6-8 minutes.
  4. Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.

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