Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

I came across this recipe over on Ruby Reduction – Connie, the
author of this blog, says she saw Jamie Oliver cooking this on a TV show, so thanks to Connie and Jamie for this recipe.

As regular readers are aware leeks are dominating my cooking at the moment, but there is also fabulous spinach about too and it is
another vegetable I can never resist, so when I saw this recipe that combined the two I knew it was going to be a winner – the peas are an added bonus.

Braised Spinach, Leeks and Peas

This is a wonderfully colourful dish that adds brightness to any winter meal and makes a great bed for roasted chicken pieces or pan-cooked fish.

Serves 4

2 long leeks, thinly sliced
olive oil
2 cloves garlic, finely chopped
1 bunch spinach
1½ cups frozen green peas
sea salt and black pepper

1              Place leeks and a good splash of oil in a large frying pan with a lid over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Add garlic and cook, stirring, for 1 minute or until fragrant.

3              Add spinach and peas, toss, cover and cook, tossing
occasionally, for 5-8 minutes or until spinach wilts and peas are cooked. Season with a good grind of salt and black pepper.

So tell me, do you find frozen peas a useful convenience food?

Where did the ingredients for this dish come from:
Leeks: The Chef’s Garden @ Epicurean – Hastings; Garlic: Krismaw Gardens – Hastings; Spinach: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: frozen peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Other leek recipes you might like to try:

Sautéed Fennel and Leeks

Sautéed Fennel and Leeks

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon


5 thoughts on “Braised Spinach, Leeks and Peas”

  1. How delightful Rachel. This lets the leek be the star of the dish instead of just an added extra. I have a small patch of leeks left over from last year and while a little big, the white part is still delicious. There are always frozen peas in my freezer, the one constant frozen vegetable always on hand. Kids are sick of them, even with beans added so I will have to try this next time there are no fresh greens and I remember the aged leeks in the garden. Many thanks 🙂
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