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Braised Red Pepper And Leeks

vegetables

6 leeks
1 large sweet red pepper
1/2 cup water or chicken stock
1 tablespoon butter
salt
freshly ground pepper

Cut dark green part and base from leeks and discard. Cut leeks in half lengthwise and wash thoroughly under cold running water. Cut leeks into 1/2-inch thick slices. (You should have about 4 cups.) Remove core and seeds from red pepper; cut into thin 1-inch long strips. In saucepan, combine chicken stock and leeks; cover and simmer for 5 to 10 minutes or until leeks are almost tender. Add red pepper strips, cover and simmer for another 5 to 10 minutes, or until tender. If too much liquid, uncover and cook for 1 to 2 minutes. Add butter, and salt and pepper to taste.

Contributor: Smart Cooking - Anne Lindsay

Yield: 4 servings.

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