This past weekend was one of ‘to do’ lists, piled high with tasks that seemed unattainable. Normally, I bubble over with excitement at the prospect of cooking a meal on one of my days off, but this one was so crammed with obligations, I was left feeling uninspired. It helped very little that we had nothing in our refrigerator, and loading my 5 year old up with another PB&J would have been down right shameful. Just when the despair really began to set in, Viola! Leeks! Gorgeous, green leeks– perfect for a quick and satisfying meal–sitting all alone in my crisper, ready for the taking.
The following recipe is adapted from one found on chow.com.
- Kosher Salt
- 3 medium leeks
- 1 tbs unsalted butter
- 1 tbs olive oil
- Freshly ground black pepper
- 1/2 cup low sodium vegetable broth
- 1/2 tsp of fresh thyme
- 1 tbs parmeasan
- 1 large garlic clove
Bring one pot of salted water to a boil over high heat. While water boils, trim off bulbs and ends. Discard and throw into your compost pile. Halve or quarter leeks lengthwise and rinse with cool water.
Once water has come to a roaring boil, add leeks and reduce heat to medium. Boil until tender, about 5 minutes. Strain in a colander and set aside.
Add butter, oil, and garlic to cast iron skillet. Once heated, add leeks, salt and pepper. Once browned on one side, turn and add broth and thyme.
Allow to simmer until broth has evaporated. Plate, and eat. Pour yourself a glass of wine, even if it’s the middle of the day, for the simple fact that you made something that even your little bean sprout approves of.