Leeks And Peppers
This savory dish can be served as a side dish or with crusty bread and crackers.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 3 | cups |
leeks
sliced (whites only) |
|
| 1 | each |
sweet red bell peppers
|
|
| 10 | ounces |
chicken broth
|
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 7.1E+2 | ml |
leeks
sliced (whites only) |
|
| 1 | each |
sweet red bell peppers
|
|
| 289 | ml/g |
chicken broth
|
|
| 2.5 | ml |
red pepper flakes
|
|
Directions
In a large skillet melt butter over medium heat and gently sauté leeks and peppers, do not brown. Stir in chicken broth and peppers. Continue to simmer, stirring gently until liquid has evaporated and vegetables are soft. Serve hot.
