Sautéed Leeks
This sautéed leeks recipe comes together fast, only uses a handful of ingredients, and makes the best melt-in-your mouth buttery side dish.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: buttered leeks, sautéed leeks recipe
Servings: 4
- 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 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.
- 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.
Calories: 189kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 119mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1838IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg