Prep 5 mins
Cook 15 mins
This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is Simmered Cabbage - or you can add cabbage to this recipe to combine them!)
- 1133.98 g leeks
- 2.46 ml salt, to taste
- 1.23 ml fresh ground pepper, to taste
- 29.58 ml butter
- 236.59 ml low sodium chicken broth or 236.59 ml vegetable broth, for vegetarian style
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with 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.
- Heat oil in heavy wide saucepan or saute pan; add leeks, salt, 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 to 15 minutes or until leeks are tender.
- Raise heat to medium, uncover and let juices reduce to about half.
- Be careful not to let burn.
- Taste and adjust seasoning, serve hot.
- Makes about 2-4 servings, depending on what you're using them for.
Very simple, so delicious! I served it on a bed of spaghetti pasta with some grated Parmesan on the top. Marvelous!
Oh, how I love leeks! This is a perfect, simple way to prepare them without having them take a backseat to some other vegetable. I used a rich chicken stock for this (so I only used 1 tbsp of butter) and the end result was incredible. Thanx for sharing!
I've made this a few times now, and my husband loves it. It's a great, easy dish. Leeks have a wonderful buttery flavor on their own, so you don't need to use butter, I used some evoo instead. Tastes great!