Sautéed leeks are a great side dish that will surprise you. With a taste similar to onions but much more delicate, leeks can be served to accompany any main course, whether meat or fish.
You can cook them as a side dish or put them in the filling of crepes along with some speck cubes, or you can make a risotto or an omelette.
In my opinion, leeks are a somewhat underrated vegetable, and I don’t understand why! I like them a lot, and made this way, they are simple and quick to prepare. You’ll see how good they are!
Just remember to wash them well as I explain in the procedure because sometimes they have hidden soil inside.
In cooking, unleash your creativity because it’s essential and if you run out of ideas, follow me, I’ll give you some inspiration!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 leeks
- 1 dash olive oil
- salt
- pepper
Recommended Tools
- Pan 11 inches
How to Prepare Sautéed Leeks
Clean the leeks by removing the outer layer if it’s damaged and wash them under water. Remove the roots and the greener, tougher end, then slice them into about quarter-inch slices. Place the slices in a colander and rinse them thoroughly under water, spreading them with your hands, so any soil inside washes away.
Let them drain in the colander, then put them in a non-stick pan, add a dash of olive oil, and turn on the heat. Cook the leeks for about 10 minutes, stirring occasionally and adding a little water to prevent them from sticking to the pan.
Add a pinch of salt, a grind of pepper, stir, and serve the leeks piping hot.
Notes
You can store the leeks in the fridge, sealed in an airtight container for up to 3 days.
