This is inspired by a classic French side dish of lettuce, shallots, and peas.  It’s healthier because you don’t overcook all the vegetables, nor do you need to smother it in a lot of butter to make it taste good.  This is a great side dish to serve with roasted meats or grilled fish.

3 medium-large leeks, white and green parts, cleaned and sliced into 1/2 cm disks
About 250g or 2 mugs frozen petit pois (baby peas)
2 tbsp water or water leftover from steaming vegetables
1 large clove garlic, peeled and thinly sliced
1 tbsp extra virgin olive oil
Freshly ground black pepper

1. Into a large, heavy-bottomed saucepan or frying pan with a lid, place the leeks, the garlic, the olive oil, and the water.
2. Cover with a lid and cook on medium heat until the leeks are slightly wilted.  While this is happening, rinse off your peas with hot water to get the icicles off and allow them to thaw.  I usually do this by putting them in a sieve and pouring a kettleful of boiling water over them.
3. When the leeks are softened but still bright green add the peas, stir well, cover, and simmer for about 2 minutes until the peas are hot.