Tender and delicately golden, these delicious Sautéed Leeks come together with ease and make for the most nutritious side.
Leeks are renowned for their ability to add depth to soups, stews, and stocks. They provide a pleasant crunch in salads, and when sautéed properly, they make for a versatile and nutritious side dish. This recipe comes together easily with just a few pantry staples and will fill your kitchen with delicious aromas in no time. Another great thing about this dish is that it keeps well. You can prepare your sautéed leeks in advance and use them in bowls, soups, or as a flavorful complement to a variety of proteins.
The key to this recipe is not to overcook the leeks—you want them tender, not mushy, with a bit of bite left. With their subtly sweet, earthy flavor, sautéed leeks are incredibly satisfying. They have a delicate taste that pairs perfectly with both simple and hearty meals. Once you try them, you’ll be hooked, making them a go-to addition to your cooking repertoire.
Are Sautéed Leeks Healthy?
This recipe is light, fresh and can easily be made vegan. Simply replace the butter with coconut oil or a vegan butter substitute. Miyoko’s makes an amazing cashew cream-based European-style butter. Leeks are packed with vitamins A, C, and K, along with minerals like iron and magnesium. Garlic, known for its anti-inflammatory properties, adds both flavor and health benefits. Additionally, olive oil provides a good source of heart-healthy fats.
Wait, what are leeks?
If you’re unfamiliar with leeks or haven’t cooked with them before, let me fill you in. Leeks are part of the allium family, closely related to onions, garlic, shallots, scallions, and chives. Their flavor is like a milder combination of these, less pungent than onions or garlic, but more robust than scallions. When sautéed, leeks develop a sweet, slightly onion-like flavor with a mellow richness. Leeks are often used in stews and soups of all sorts, where they complement other ingredients without overpowering them. But leeks can also stand on their own, as in this dish.
INGREDIENTS
- 4 medium leeks, white and light green parts only
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
Prepare
Clean and slice leeks; sauté garlic in butter and oil.
Cook
Add leeks to skillet, season, and cook until tender.
Devour!
FAQs & Tips
Once cooled, the leeks can be stored in an airtight container in the refrigerator for up to 4 days. The leeks can also be frozen in Ziploc bags for up to 4 months. When you’re ready to serve, reheat the leeks gently in a pan with a small knob of butter.
Leeks tend to get sand and dirt stuck in their layers, so make sure to rinse them well. To do so, slice the green part of the leek lengthwise, fanning out the layers and rinsing them under cold running water. You can also chop the leeks and rinse them thoroughly in a colander.
Serving Suggestions
Enjoy your sautéed leeks as a side to Salmon Caesar Salad or a Lemon Roasted Chicken paired with caramelized Melting Potatoes. I also love mixing leeks into my salads and rice bowls. Create an arugula and spinach base dressed with a simple, vibrant Orange Vinaigrette, and top with the leeks, juicy cherry tomatoes, toasted almonds, and shavings of Parmesan cheese.
Sautéed Leeks
Ingredients
- 4 medium leeks white and light green parts only
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
Instructions
-
Trim the dark green tops from the leeks. Cut the leeks in half lengthwise, then slice into thin half-moons. Rinse thoroughly in a colander under running water to remove any dirt.
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In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
-
Add the prepared leeks to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the leeks are tender and slightly caramelized, about 10-15 minutes.
Nutrition
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