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Sweet and Salty Leek Succotash

Sweet and Salty Leek Succotash


  • Turkey bacon
  • Olive oil
  • Bell peppers
  • Leeks
  • Peas
  • Rosemary
  • Thyme
  • Chicken stock
  • Salt
  • Pepper


  1. In a small saute pan, cook 1/4 cup coarsely chopped turkey bacon in a little bit of olive oil; remove when crispy, and add 1/2 cup chopped bell peppers to the pan. After a few minutes, add 2 cups chopped leeks, caramelize for about 3 minutes, then stir in 1 cup blanched peas and 1 teaspoon each chopped rosemary and thyme. Add 1/4 cup chicken stock, reduce slightly, then stir in reserved bacon. Season to taste with salt and pepper.


  • Courtesy of Ted Peters, executive chef at Azurea at One Ocean Resort in Atlantic Beach, Florida


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