Description
This simple and delicious Sautéed Leeks recipe features tender leeks cooked in butter and olive oil with garlic, seasoned to perfection. Perfect as a savory side dish, it highlights the natural sweetness and subtle onion flavor of leeks, making it an easy addition to any meal.
Ingredients
Scale
Vegetables
- 4 medium-to-large leeks (chopped)
Fats and Oils
- 1 tablespoon olive oil
- 1/4 cup butter (half a stick)
Seasonings
- 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, either thick or thin depending on preference. Add the sliced leeks to a colander and rinse thoroughly using your hands to remove any hidden dirt. Shake the leeks a few times to remove excess water.
- Melt the fats: Place a skillet over medium-high heat, add the olive oil and butter, and let the butter melt completely.
- Sauté the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Cook the leeks: Add the prepared leeks to the skillet, tossing them so they are fully coated with the butter and oil mixture. Reduce the heat to medium and sauté the leeks, stirring occasionally, for 7-10 minutes until they become tender but not mushy. Taste to check for desired softness.
- Season and serve: Season the sautéed leeks generously with salt and pepper, then serve immediately as a flavorful side dish.
Notes
- Make sure to clean leeks thoroughly as dirt often gets trapped between the layers.
- Adjust cooking time based on the size of the leeks; larger pieces may require slightly longer cooking to become tender.
- For a richer flavor, you can use all butter instead of mixing with olive oil.
- This dish pairs well with roasted meats, fish, or as a topping for toast or pasta.
