Name: Sauteed Spring Leeks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 large Leeks (white and light green parts only); 2 tbsp Unsalted butter; 1 tbsp Extra virgin olive oil; 1/2 tsp Sea salt; 1/4 tsp Freshly ground black pepper; 2 cloves Garlic cloves, minced; 1 tsp Fresh thyme leaves; 1 tbsp Fresh lemon juice; 2 tbsp Dry white wine

"Experience the delicate sweetness of spring with these tender, melt-in-your-mouth sauteed leeks. Finished with a bright squeeze of lemon and fresh thyme, this elegant side dish elevates any meal from simple roast chicken to pan-seared scallops."

Ingredients

Qty	Item
3 large 500 g	Leeks (white and light green parts only)
2 tbsp 30 g	Unsalted butter
1 tbsp 15 ml	Extra virgin olive oil
1/2 tsp 3 g	Sea salt
1/4 tsp 1 g	Freshly ground black pepper
2 cloves 6 g	Garlic cloves, minced
1 tsp 1 g	Fresh thyme leaves
1 tbsp 15 ml	Fresh lemon juice
2 tbsp 30 ml	Dry white wine

How to Make Sauteed Spring Leeks

Trim the dark green tops and the roots from the leeks. Slice the white and light green parts into 1/2-inch thick rounds.

Place the sliced leeks in a large bowl of cold water. Swish them around vigorously to remove any hidden grit or sand. Drain and pat dry with a clean kitchen towel.

In a large skillet or frying pan, melt the butter with the olive oil over medium heat.

Add the cleaned leeks to the skillet and season with sea salt and black pepper.

Sauté for about 8 to 10 minutes, stirring occasionally, until the leeks are tender and just beginning to turn golden brown.

Add the minced garlic and fresh thyme to the pan. Cook for an additional 1 to 2 minutes until the garlic is fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce for about 1 minute.

Remove the pan from the heat, stir in the fresh lemon juice, and serve immediately.

·
Always wash leeks after slicing, as dirt and sand often hide between the concentric layers.
·
Use a combination of butter and oil to prevent the butter from burning while still getting that rich, nutty flavor.
·
If the leeks seem to be browning too quickly before they are tender, add a splash of water and cover the pan for 2 minutes to steam them.
·
Save the dark green tops! While too tough for this recipe, they add incredible depth to homemade vegetable or chicken stocks.

Frequently Asked Questions

Can I make this recipe vegan?

Absolutely. Simply replace the butter with an equal amount of olive oil or your favorite plant-based butter substitute.

What parts of the leek are edible?

The white and light green parts are the most tender and are ideal for sautéing. The dark green tops are edible but very fibrous; they are best used for flavoring stocks.

How do I store leftovers?

Leftover leeks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

What does this dish pair well with?

These leeks are incredibly versatile. They pair beautifully with roasted white fish, grilled chicken, or can be stirred into a creamy pasta or risotto.

Video Tutorials

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Step-by-Step Visual Guide

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