Cooked leeks make a light-but-satisfying side dish. White wine is used to deglaze the pan, but can be omitted.
- 4 medium leeks
- 2 Tbs. olive oil, divided
- 1/2 cup dry white wine, optional
- 1 cup low-sodium vegetable broth
- 2 tsp. honey
- 2 tsp. white wine or rice vinegar
1. Cut green tops from leeks, and trim ends without removing bottoms. Halve each leek, and rinse to remove grit.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add leeks cut-side down, and cook 3 minutes, or until browned. Turn leeks, and brown 3 minutes more.
3. Add wine, if using, and cook 2 to 3 minutes, or until most of wine has evaporated. Add broth, honey, and 1 cup water, and season with salt and pepper, if desired. Partially cover, and simmer over medium-low heat 20 to 25 minutes, or until leeks are tender.
4. Whisk together vinegar and remaining 1 Tbs. olive oil in bowl. Season with salt and pepper, if desired.
5. Transfer leeks and cooking liquid to casserole dish. Drizzle with vinegar mixture. Serve warm or at room temperature.
- Calories: 128
- Carbohydrate Content: 16 g
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 1 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 53 mg
- Sugar Content: 7 g