This sautéed leeks recipe comes together fast, only uses a handful of ingredients, and makes the best melt-in-your mouth buttery side dish.
These buttered leeks are great when you want to try something a little different for a side dish. Leeks don't just go in soups... their delicious mild oniony flavor is fantastic when sautéed.
How to sauté leeks
Cut the bulbs of the leeks into slices (discard the top green portion). Add the olive oil and butter to a skillet and heat it up over medium-high heat. Cook the garlic for 30 seconds, and then add in the leeks and toss until they're coated in the butter/oil. Reduce the heat and then cook them for 7-10 minutes, stirring occasionally, or until they're softened. Some light browning is ok (it'll provide more flavor). Season with salt & pepper and serve immediately. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You can slice the leeks lengthwise if you prefer (julienne cut) or do thicker rings than I did... it's all good.
- The olive oil helps keep the butter from burning.
- Leeks can take on a not so pleasant texture when they're overcooked (kinda limp and slimy), so be sure not to let them cook for too much longer than suggested in the recipe.
- Leeks can vary in size a lot, so you don't have to worry about being too exact for this recipe.
- Want more info on how to prep leeks? Check out my Guide to Leeks.
What to serve with sautéed leeks?
This recipe will go with many main courses... everything from a grilled steak or fish to something like my Creamy Garlic Chicken.
Love leeks? Try these recipes:
Questions about these easy sautéed leeks? Tried this recipe? Leave me a comment below. As always, tag me #saltandlavender on Instagram if you've made one of my recipes so I can see your creations.
- 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
- 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 throughly (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.
- Serves 4-6 depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.