Simmered Leeks

Share this post

leeks-sliced-transAdapted from food.com

INGREDIENTS
1–2 large leeks
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, to taste
1–2 tablespoons butter
1/2–3/4 cup vegetable broth

PREPARATION

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with just the white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in quarters, then into about 1-inch squares. Rinse again in a salad spinner or fine mesh colander.
  • Heat oil in heavy wide saucepan or sauté pan; add leeks, salt, and pepper, and stir over low heat for 5 minutes.
  • Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10–15 minutes or until leeks are tender.
  • Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let them burn.
  • Taste and adjust seasoning, serve hot as a side or tossed with pasta or rice. It’s also delicious with sliced, sautéed mushrooms.

Serves 3–4. Prep Time, 5 minutes; cook time, 15 minutes.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Food:
Tips for making your best latkes and applesauce ever
November 16, 2016
Ten ways to get your office into the holiday spirit
November 16, 2016
Food:
Brighten the season with homemade citrus gifts
November 15, 2016
Take advantage of the cold and enjoy a new winter sport
November 15, 2016
Food:
How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016
Time to bring your workout out of the cold and into a gym
October 26, 2016
How to survive an open-office floor plan
October 26, 2016
Food:
Keeping history alive and edible
October 21, 2016
Keep your workouts outdoors this winter
September 28, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!