Yield: 6 servings
|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