Tomato Braised Leeks
Transform simple leeks into a show-stopping vegetarian side dish with this Tomato Braised Leeks recipe! Tender, sweet leeks are simmered to perfection in a rich, aromatic sauce made with crushed tomatoes, garlic, and a hint of thyme. Infused with layers of flavor from a slow braise in vegetable broth, this dish is finished with a splash of fresh lemon juice and parsley for a bright, zesty touch. With its hearty, comforting appeal and a prep time of just 15 minutes, it's as easy as it is elegant. Perfect for serving with crusty bread or as an accompaniment to grains like rice or quinoa, this dish is a great way to elevate everyday vegetables into a memorable meal. Whether you're seeking a plant-based entrée or a sophisticated side dish, these tomato-braised leeks are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large leeks
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 14-ounce can crushed tomatoes
- 1 cup vegetable broth
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Trim the leeks by cutting off the root ends and the tough dark green tops, leaving only the tender white and light green parts. Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit.
Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Place the leeks cut-side down in the skillet. Cook for 3-4 minutes until they start to soften and develop a light golden color.
Turn the leeks over and season them with the dried thyme, salt, and black pepper.
Pour in the crushed tomatoes and vegetable broth, then stir gently to combine. The liquid should mostly cover the leeks; if needed, add a little more broth or water.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and braise the leeks for 25-30 minutes, or until they are tender when pierced with a fork.
Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Stir in the freshly chopped parsley and lemon juice for a bright, fresh finish.
Serve the tomato-braised leeks warm, with crusty bread or over cooked grains like rice or quinoa if desired.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 39.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2588 mg | 55% | |
*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.
