I love leeks! Which is no surprise, since I’m a huge fan of garlic and onions. They are such a wonderful addition to so many dishes. I especially like them in soups and salads. And of course, I can never mention leeks without my kids quoting that line from Cloudy With a Chance of Meatballs 2. “There’s a leek in the boat!”
I confess, I’ve never thought of leeks as a stand-alone sort of vegetable. But I came across a recipe for buttered leeks and I was intrigued. When it comes to fresh produce, simple preparation often yields the tastiest results, so I figured that sauteing leeks with some butter, salt and pepper was probably worth a try.
Turns out sauteed leeks are quite delicious! I really, really liked them. In fact, I can see myself serving them on a regular basis. I can’t say all of my kids liked them, but some did. And my husband even admitted they were pretty good for a relative of the onion (he can’t stand onions). Even if you don’t like leeks, I’d give these a try. They don’t look like much to get excited about, but this recipe might just win you over!
Sauteed Buttered Leeks
- 4 small leeks
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cut the leeks from top to root and wash thoroughly under cold running water.
- Remove the roots from the bottoms of the leeks, and about 2 inches from the green tops. Slice leeks thinly on the diagonal.
- Melt the butter in a medium skillet. Add the leeks, salt and pepper.
- Saute until leeks are tender, 5-7 minutes.
Who Dished It Up First: Adapted from BBC Good Food.