- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 124.55 (Kcal)
- Carbohydrates 21.93 (g) of which sugars 6.05 (g)
- Proteins 2.33 (g)
- Fat 3.96 (g) of which saturated 0.56 (g)of which unsaturated 0.26 (g)
- Fibers 2.79 (g)
- Sodium 128.20 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
VARIATIONS
VEGAN
LEEKS AND POTATOES: add pre-cooked potato cubes (or slices).
At the end of cooking, season with nutritional yeast flakes and/or toasted breadcrumbs (use cornmeal for breading for celiacs) toasted separately with a drizzle of oil.
With NUTS: add pine nuts, almond flakes, or your favorite crushed nuts in the last few minutes of cooking.
Add: capers, olives, soaked and drained raisins.
VEGETARIAN
With BUTTER: use butter instead of oil and cook them in a little milk to make them super creamy, flavor with freshly grated nutmeg.
With CHEESE: towards the end of cooking, add grated cheese (without animal rennet). Or before serving, sprinkle with slices of creamy cheese.
With EGGS: crack the eggs carefully on top of the wilted leeks in the pan and continue cooking for a few minutes or until the eggs are cooked. Salt and, if desired, sprinkle with paprika.
With FISH
Add raw leeks to oil and anchovies heated in a pan, continue cooking.
With CURED MEATS:
Heat diced bacon or ham in a pan with a drizzle of oil, then add the leeks and continue cooking as above.
STORAGE
Sautéed leeks can be stored for up to 3 days in the fridge in a closed container, reheat in a pan or microwave before serving.
