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 am 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.
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
2. 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.
3. 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.