Buttered Leeks
Transform humble leeks into a luxurious, melt-in-your-mouth side dish with this recipe for Buttered Leeks. Gently sautéed in a blend of unsalted butter and olive oil, the leeks are seasoned with kosher salt and black pepper before being steamed to tender perfection with a splash of water or vegetable stock. The result is a silky, aromatic medley that gets an elegant finishing touch of fresh parsley for vibrant color and flavor. Simple yet sophisticated, these buttered leeks pair beautifully with roasted chicken, grilled fish, or any hearty main course. Ready in just 25 minutes, this versatile side dish is a delightful way to elevate seasonal vegetables for any meal. Perfect for home cooks looking for an easy recipe packed with flavor, Buttered Leeks will become a go-to favorite in your kitchen.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 stalks leeks
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 0.25 cup water or vegetable stock
Instructions
Trim the leeks by removing the root end and the dark green tops, leaving only the tender white and light green part. Slice the leeks lengthwise and rinse under running water to remove any grit or dirt trapped between the layers. Pat dry with a clean kitchen towel.
Slice the cleaned leeks into 1/2-inch thick rounds and set them aside.
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter has melted and starts to foam.
Add the sliced leeks to the skillet, sprinkle with kosher salt and black pepper, and stir to coat the leeks evenly with the butter and oil.
Reduce the heat to medium-low and add the water or vegetable stock to the skillet. Cover with a lid and let the leeks gently cook and steam for 8-10 minutes, stirring occasionally, until they are softened and tender but not browned.
Remove the lid and allow any excess liquid to evaporate over low heat, stirring occasionally.
Once the leeks are tender and glossy, transfer them to a serving dish and sprinkle with fresh parsley for a burst of color and flavor.
Serve warm as a side dish with roasted chicken, grilled fish, or any main course of your choice.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
