Leeks Simmered in Olive Oil
Delicately tender and infused with rich Mediterranean flavors, Leeks Simmered in Olive Oil is a simple yet elegant dish that elevates humble ingredients into a feast for the senses. Fresh leeks are simmered to perfection in a fragrant base of extra virgin olive oil, garlic, and thyme, with a splash of vegetable broth adding depth and moisture. A drizzle of zesty lemon juice right before serving brightens the flavors, making this recipe a versatile choice for a side dish or a refined appetizer. With its minimal prep time, wholesome ingredients, and melt-in-your-mouth texture, this dish is perfect for weeknight dinners or as part of an impressive spread for gatherings. Keywords: leeks recipe, Mediterranean side dish, olive oil cooking, vegetarian recipes, healthy vegetable dishes.
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Recipe Information
Ingredients
- 4 large stalks leeks
- 6 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1.5 cups vegetable broth
- 3 sprigs fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Trim the leeks by cutting off the dark green tops, leaving only the white and light green parts. Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any dirt trapped between the layers.
Cut the cleaned leeks into 2-inch segments and set aside.
Peel and thinly slice the garlic cloves.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the sliced garlic to the pan and sauté for 1-2 minutes until fragrant, but not browned.
Arrange the leek segments in the pan in a single layer, cut side down. If necessary, you can overlap them slightly.
Pour the vegetable broth over the leeks and add the fresh thyme sprigs to the pan.
Sprinkle the leeks with salt and black pepper, then reduce the heat to low, bringing the mixture to a gentle simmer.
Cover the pan with a lid and cook for 25-30 minutes, or until the leeks are tender when pierced with a knife.
Remove the lid and increase the heat slightly to let any excess liquid reduce for 3-5 minutes. Be careful not to let the pan dry out completely.
Drizzle the cooked leeks with lemon juice and adjust seasoning with additional salt and pepper, if needed.
Serve warm or at room temperature as a side dish or as part of an appetizer spread. Enjoy!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1902 mg | 40% | |
*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.
