This recipe for sautéed leeks is quick and easy and makes a lovely, tender buttery side dish to accompany your meal.
Leeks are an easy and popular vegetable to grow on allotments, mine included. I grow both baby leeks in containers, they stay compact that way, and regular-size leeks in one of the main beds.
I harvest my leeks from late August right through to Christmas and New Year. I find my freshly picked leeks have a stronger flavour than those bought from a supermarket. You can’t beat fresh sautéed leeks in butter liberally dusted with freshly ground black pepper.
You might also like to try my frizzled leeks as a side to a stir fry.
Produce From Our Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Sautéed Leeks
Ingredients
- 4 medium-to-large leeks chopped
- 1 tablespoon olive oil
- 60 g butter
- 2 cloves garlic minced
- Salt & pepper to taste
Instructions
- Prep your leeks: discard the top dark green portion of the leeks and keep the bulbs. Slice the bulbs into rings (thick or thin is fine). Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt – it tends to hide). Shake them a few times so they’re not too wet.
- Add the oil and butter to a skillet/pan over medium-high heat and let the butter melt.
- Stir in the garlic and cook it for about 30 seconds.
- Add the leeks to the skillet/pan and toss them until they're completely coated in the butter/oil. Turn the heat down to medium, and sauté them, stirring occasionally, for 7-10 minutes or until they're tender (but not mushy). I recommend tasting them and seeing if they're as soft as you like. Larger leeks tend to be a little tougher.
- Season leeks with salt & pepper as needed (I’m generous with both) and serve immediately.
You may also like one of my other recipes …
