Sautéed Leeks
Buttery Sautéed Leeks — Sweet, Silky, and Surprisingly Simple
Leeks transform from sharp and fibrous to meltingly sweet when cooked slowly in butter and olive oil. The key is taking time to clean them properly and giving them enough heat to caramelize without burning.
Side DishVegetarianGluten FreeQuick Meals
Ingredients
- 4 leeks, medium-to-large, chopped
- 1 tbspolive oil
- ¼ cupbutter
- 2 clovegarlic, minced
- salt
- pepper
Instructions
- Trim away the dark green tops and slice the white and light green parts into rings. Drop them in a colander and rinse under cold running water, separating the layers with your fingers to flush out any hidden grit. Give them a good shake to drain off excess water.
- Warm the oil and butter together in a large skillet over medium-high heat, swirling the pan until the butter melts completely and starts to foam.
- Drop in the garlic and let it sizzle for 30 seconds until fragrant but not browned.⏱ 30 sec
- Add all the leeks at once and toss them around to coat with the fat. Turn the heat down to medium and cook for 7-10 minutes, stirring every couple of minutes, until they're completely tender and lightly golden in spots.⏱ 10 min
- Taste and season generously with salt and pepper, then serve right away while they're still hot.