Leek and Broccoli
Bright, flavorful, and irresistibly simple, this Leek and Broccoli sauté is a quick and healthy side dish that’s bursting with fresh vegetables and zesty citrus notes. Tender slices of leeks and vibrant broccoli florets are gently cooked in a blend of olive oil and butter, with fragrant garlic adding depth to every bite. A drizzle of lemon juice enhances the natural flavors, while a sprinkle of parsley provides a fresh, herbaceous finish. Ready in just 25 minutes, this easy recipe pairs perfectly with roasted chicken, grilled fish, or your favorite vegetarian main. With minimal ingredients, a quick prep time, and wholesome goodness, it’s an ideal choice for busy weeknight dinners or health-conscious meal planning.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 leeks
- 300 grams broccoli florets
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the leeks at the root and dark green parts, leaving only the light green and white sections. Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt or grit. Pat dry and cut into 1/4-inch thick slices.
Wash the broccoli and cut it into small, bite-sized florets. Set aside.
Peel and mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the sliced leeks to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the broccoli florets and season with salt and black pepper. Cook for 6-7 minutes, stirring occasionally, until the broccoli is tender-crisp. If needed, add 1-2 tablespoons of water to the pan to help steam the broccoli.
Once the broccoli is cooked to your liking, drizzle the lemon juice over the vegetables and toss to combine.
Transfer the leek and broccoli mixture to a serving dish and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 427 mg | 9% | |
*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.
