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Buttered Sautéed Leeks Recipe

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Buttered Sautéed Leeks is a simple and flavorful side dish featuring tender leeks cooked in butter, olive oil, and garlic, finished with a touch of lemon juice and seasoning. This easy recipe highlights the mild sweetness of leeks sautéed to perfection, making it a delicious accompaniment to a variety of meals.

Ingredients

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 leeks, dark green tops removed, white and light green parts thinly sliced
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Prepare the skillet: Place a skillet over medium heat and add the butter, olive oil, and minced garlic to it. Allow the butter to melt and the ingredients to combine.
  2. Sauté the garlic: Cook the mixture for about 2 minutes, stirring occasionally, until the garlic turns a light golden brown, releasing its fragrance but not burning.
  3. Add the leeks and seasoning: Incorporate the thinly sliced leeks, then add the lemon juice, salt, and ground black pepper. Stir to combine all ingredients well.
  4. Cook the leeks: Continue sautéing the leeks, stirring frequently, for approximately 8 minutes or until they become tender and translucent, absorbing the flavors of the butter and garlic.
  5. Serve: Once the leeks are tender, turn off the heat, transfer to a serving dish, and enjoy immediately as a flavorful side dish.

Notes

  • Be sure to use only the white and light green parts of the leeks, as the dark green tops are tougher and more fibrous.
  • Rinse leeks thoroughly before slicing to remove any dirt trapped between the layers.
  • Adjust the lemon juice amount according to your preference for acidity.
  • This dish pairs well with grilled meats or fish and can be served warm or at room temperature.
  • If you prefer, substitute olive oil with a neutral oil, but olive oil and butter together provide the best flavor.

Find it online: https://deliciousyum.com/buttered-sauteed-leeks-recipe/