Good Eats: Stand Alone Leeks

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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.

Ingredients

  • 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

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Instructions

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.

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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.

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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.

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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.

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Cheers!

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