Sautéed Leeks in Butter and White Wine
Belonging to the allium family, leeks are akin to onions and garlic. Resembling oversized scallions or green onions, their mild and sweet flavor makes sautéed leeks a delightful side dish or a flavorful garnish for steak or chicken. Typically, the green sheaths are not consumed, but they can be cleaned and frozen for future seasoning—just be sure to remove them before serving.
Ingredients
- 3 large leeks
- 3 tablespoons unsalted butter, divided
- 2 tablespoons dry white wine
- salt to taste
- 1 sprig fresh parsley for garnish, or as needed (Optional)
Instructions
- Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
- Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
- Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
- Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
- Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.
Notes
Sometimes leeks are already quite clean and will not require rinsing. If soil is found along the length of the leek and cannot be cut away, rinsing will be an important step, as soil will be gritty.
Nutrition
Calories: 101kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 16mgPotassium: 140mgFiber: 1g
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