Leeks and peppers

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
3 cups Sliced leeks (8 whites only)
1 large Red sweet pepper
1 can Chicken broth 10 oz/284 ml
½ teaspoon Hot pepper flakes

In a large skillet melt butter over medium heat and gently saute 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.

Source: Calgary Co-op Magazine Issue 4 No.26 June 1993 Shared but not tested by Elizabeth Rodier 6/93

Similar recipes