This savory dish is something between a soup and stew. It’s light but filling and makes a wonderful appetizer or a main lunch course. Gentle braising renders the garlic cloves and leeks earthy and sweet—a perfect counterpoint to the salty black olives.
- 12 cloves garlic, peeled, divided
- 8 medium leeks, dark-green leaves trimmed, halved lengthwise
- 1/2 cup pitted, oil-cured black olives
- 1 cup low-sodium vegetable broth
- 1 cup dry white wine
- 2 Tbs. minced fresh thyme
- 11/2 Tbs. olive oil
- 4 1-inch-thick slices whole-grain bread, cut from an 8-inch round loaf
- 1/4 cup chopped fresh parsley
1. Preheat oven to 450°F. Arrange leek halves, cut-side down, in 13- x 9-inch baking dish. Set aside 1 clove garlic (for rubbing on toasts), and scatter remaining garlic cloves and olives over leeks. Pour broth and wine over leeks, olives, and garlic; sprinkle with thyme; drizzle with oil; and season with salt
and pepper, if desired. Cover dish with foil, and bake 30 minutes. Remove foil, and bake 40 minutes more to brown and tenderize leeks.
2. Toast bread until golden. Cut reserved garlic clove in half and rub over each piece of toast. Lay out 4 shallow bowls. Place 1 slice garlic-rubbed toast in each bowl, and top with quarter of braised leek mixture. Drizzle cooking juices over each dish, and garnish with parsley.
- Calories: 322
- Carbohydrate Content: 51 g
- Fat Content: 9 g
- Fiber Content: 8 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 420 mg
- Sugar Content: 11 g