Sautéed Leeks make a nice side dish. They can also be used as a topping for a pizza or filling for a quiche or frittata.
- 1 Tbsp olive oil
- 3-4 large leeks for a side dish
- Salt and pepper to taste
- Prepare the leeks: trim of the roots and the ends of the dark tops. If the outer layer looks nasty, you can remove that as well. Place the leek on a cutting board and cut in half lengthwise. Then cut the halves crosswise. Place all the little pieces into a bowl with cold water. Use your hands to dislodge any dirt. The dirt will sink to the bottom and you can scoop out the leeks. If your leeks are very dirty you might want to repeat this step.
- To sauté the leeks, heat the olive oil in a large skillet or pot. Add the leeks and a little salt and pepper. Cook, stirring occasionally, until the leek gets soft, about 10-12 minutes. The leeks will begin to brown, but do not let the leeks get dark.
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Alternative way to clean leeks: Place leek on a cutting board. Starting halfway up the stalk (or about half an inch to an inch below the lowest opening) cut the leek into half lengthwise. Fan open the leek and place under cold running water to rinse out all the dirt. Make sure you get between all the layers. Clean off any dirt from your cutting board before you cut the leek into half rounds.