Description
A simple and delicious way to prepare leeks, sautéed with garlic and butter.
Ingredients
Scale
- 4 medium-to-large leeks (chopped)
- 1 tablespoon olive oil
- 1/4 cup butter (half a stick)
- 2 cloves garlic (minced)
- Salt & pepper (to taste)
Instructions
- Prep your leeks: discard the top dark green portion of the leeks and keep the bulbs. Slice the bulbs into rings (thick or thin is fine). Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt – it tends to hide). Shake them a few times so they’re not too wet.
- Add the oil and butter to a skillet over medium-high heat and let the butter melt.
- Stir in the garlic and cook it for about 30 seconds.
- Add the leeks to the skillet and toss them until they’re completely coated in the butter/oil.
- Turn the heat down to medium, and sauté them, stirring occasionally, for 7-10 minutes or until they’re tender (but not mushy). I recommend tasting them and seeing if they’re as soft as you like. Larger leeks tend to be a little tougher.
- Season leeks with salt & pepper as needed (I’m generous with both) and serve immediately.
Notes
- For best results, choose leeks that are firm to the touch and free from blemishes.
- This dish pairs well with roasted meats or as a side for pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg