Sauteed leek and broad beans
5 Apr 2024
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This sautéed leek and broad beans is an ideal side dish that goes well with roasted or grilled pork, lamb, chicken and sausages. You could even add leftover meat pieces to it - then you’ll get a super easy and quick stew, prefect for a midweek supper.
Ingredients
- 1 leek
- 1 Tbsp olive oil
- 1 cup broad beans
- 200 ml vegetable stock
- Zest et and juice of ½ lemon
- 1 handful wild rocket
Instructions
- Thinly slice the leek.
- Heat the oil in a pan and gently sauté the leek until soft.
- Add the beans and stock, then bring to the boil.
- Cook for 5 minutes under cover, then turn up the heat and reduce the sauce by half.
- Add the lemon juice and zest, then turn off the heat.
- Season to taste, then fold in the rocket leaves.
- Serve warm.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - French
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Sunday Lunch
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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