Tender Leeks with Olive Oil and Shallot


Mmmm.  Caramelized leeks in olive oil.  Do I need say more?

Traditionally, when you get leeks that have been julienned and brought down to a tender moist consistency, there is butter involved.  Don’t get me wrong, I cutting leeksam not opposed to the use of butter (see Clarified Butter post last week), but sometimes I just don’t feel like straight milk fat.  And my body doesn’t, either.

This side dish is ridiculously tasty, and supremely simple to make.  The hardest part is cutting the leeks.  It’s not hard.

Tender Leeks with Olive Oil and Shallot

3 tbs. olive oil, divided
1 shallot, diced
1 large leek
enough water to cover leeks while cooking
1/4 tsp. sea salt + more to taste as needed
pepper to taste

Preparation time: 3 minutes
Cook time: 10-15 minutes
Serves 3-4 as a small side, 2-3 as a larger side

leeks cut1. Wash and dry your leek.  Cut into 3” rods, and then cut those in half length-wise, and then into vertical 1/2 cm strips.

sweat out shallots2. Heat 1 tbs. oil in sauté pan over medium heat.  When warm, add shallots, and sweat out for 3 minutes, or until just starting to turn golden around the edges.  Add leeks, and add water just up to the height of the top of the leeks.

cook them3. Top with remaining 2 tbs. olive oil and 1/4 tsp. sea salt.  Increase heat to medium high.  Cook until water has reduced down completely, and leeks are soft and tender.  Stir occasionally only as water is just about evaporated.

water evaporated4. Once water has left the pan, remove from heat, and check for seasoning; add salt and pepper to taste.

leeks and goat cheeseServe with your favorite protein and a baked sweet potato or goat cheese toasts with chive for something divine.


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Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

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