SIMMERED LEEKS
This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is recipe #100417 - or you can add cabbage to this recipe to combine them!)
Provided by Julesong
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
- Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
- Raise heat to medium, uncover and let juices reduce to about half.
- Be careful not to let burn.
- Taste and adjust seasoning, serve hot.
- Makes about 2-4 servings, depending on what you're using them for.
Nutrition Facts : Calories 467.9, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 832.3, Carbohydrate 81.9, Fiber 10.3, Sugar 22.3, Protein 11.1
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