Peas with Swiss Chard & Mint

By krystallondon

Local peas are a season away, yet the frozen petit pois give a taste of what’s soon to come. Do seek out premium-priced tiny peas for this unusual but truly delectable dish. Then watch guests politely take a spoonful and then ask for the vegetable to be passed their way again.

Ingredients

• 1 large leek
• 1 large bunch Swss chard, preferably with
• colourful stems
• 2 tbsp (25 mL) butter or olive oil
• 2 tbsp (25 mL) all-purpose flour
• 1 cup (250 mL) chicken broth or water
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 4 cups (1 L) tiny or small frozen peas
• 1 tbsp (15 mL) chopped fresh mint

Preparation

Step 1

1. Clean leek by splitting lengthwise and washing under cold running water. Discarding deep green leaves, thinly slice white and light green parts.

2. Thoroughly wash and spin-dry chard. Slice chard stems on diagonal about ½ inch (1 cm) thick; reserve. Coarsely chop leaves into pieces about 1 inch (2.5 cm) square. (Note: there will be a “mountain” of chard, however like spinach, it cooks down to a “molehill.”)

3. Melt the butter in a large pan over medium heat until bubbly. Add leeks and sauté for 4 to 5 minutes or until softened, but not browning.

4 Sprinkle in flour; mix into leeks. While stirring constantly, slowly add broth, salt and pepper. Bring to a boil, stirring frequently. When mixture has thickened, add chard stems and leaves all at once. Cover and cook for 3 minutes, stirring occasionally, or until wilted. Stir in frozen peas. (If making ahead, stop here, cover and refrigerate for up to a day. Then reheat only until hot; stir in mint.)

5. Cover and simmer another 6 to 8 minutes or until just hot; stir in mint. Taste and if needed, stir in an additional ¼ tsp (1 mL) salt. Turn into a warmed serving dish.