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.
Servings: 4
Ingredients
- 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
- 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.
Nutrition
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
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