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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sauteed-sugar-snap-peas-and-leeks-recipe/