This side is the perfect accompaniament with argentinean milk pork. I was out of zucchini though and threw in some rocket to wilt at the last moment. It rocked.
Since it’s initial outing, this recipe has become a staple in our house. It’s so adaptable to whatever is in the fridge, it tastes delish, is super-quick to pull together, looks inherently more impressive than it actually is AND allows me to serve a heap of veg without having to bother with multiple pans (me-likey) so I just keep pulling it out over and over again. When entertaining, I add a dob of butter because its naughty and tastes good.
1 cup frozen peas
2 cloves garlic
200ml chicken stock
Cut leeks into 2-3 inch long pieces then halve lengthways.
Heat the oil on medium in a frypan.
Add the garlic and cook till fragrant.
Add the leeks and allow to soften for just a moment, then add the stock. If you wanted to add a little butter at this point you would not go astray.
Cover and cook for 4-5 minutes.
While the leek is cooking, use a vege peeler to slice your zucchini into ribbons.
Once 4-5 mins are up, add the zucchini and peas.
Simmer for 2-3 minutes.