Description
A delicious side dish featuring tender sautéed leeks enhanced with garlic and fresh herbs.
Ingredients
Scale
- 5–6 large leeks, sliced into 1-inch rounds
- 1 tablespoon avocado oil (or another high heat oil)
- to taste salt and pepper
- 4 tablespoons salted butter
- 5–6 large cloves garlic
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 cup beef stock
- to taste flaky salt for serving
Instructions
- Preheat the oven to 425˚F (220˚C).
- Slice leeks into 1-inch thick rounds, then rinse in cold water, checking the layers for dirt and sand. Once they’re clean, transfer to paper towel and pat completely dry.
- Heat avocado oil in a large, oven-safe skillet over medium-high heat. Reduce heat to medium just before adding in the leeks. Add in the leeks and sear for 3-5 minutes on one side, until golden brown. Season with salt and pepper.
- Flip the leeks over, season with salt and pepper and sear for another 3-5 minutes, until golden brown. Turn off the heat, then using tongs and a paper towel, soak up as much of the frying oil as possible.
- Return to medium heat and add in the butter, garlic, herbs, and another pinch of salt and pepper to taste. Heat the butter until foamy and hot, but do not brown it. Baste the leeks with butter (use a spoon to pour the butter over each leek so it soaks up flavor).
- Pour in beef stock, then turn off the heat and place the skillet in the oven for 15-20 minutes, until the leeks are very tender.
- Sprinkle with flaky salt before eating and enjoy!
Notes
- This dish pairs well with grilled meats or served as a warm salad on its own.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg