Leeks are a hearty cold weather crop that many four-season farmers harvest throughout the winter months. If you happen to see some at the farmers market, grab a bunch for this simple Molly Watson recipe that is very easy and enables you to use the entire plant. Try the leeks folded into an omelet, as a condiment for roasted chicken, or tossed with pasta.
Prep Time: 15m
Cook Time: 30m
Servings: Makes 2 Cups
2 tablespoons butter, divided
1/2 teaspoon fine sea salt, more to taste
- Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-size pieces, including the dark green parts.
- Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any soil or grit. If you noticed large clumps of grit when you were chopping the leeks, now is the time to make sure that gets rinsed off. Let the leeks sit a few minutes for the soil and grit to settle to the bottom of the bowl.
- In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter. Lift the leeks out of the water and add them to the pan. Do not drain the leeks into a colander, since that will dump the soil back onto the leeks!
- Sprinkle the leeks with the salt and stir to combine.
- Cover and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are supremely tender, 30 to 40 minutes total.
- Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.
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