Sweet sautéed leeks in a light white wine sauce make a fast, elegant side dish. They pair beautifully with steak, chicken, or served at breakfast alongside eggs.
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Side dish
I served these drunken leeks with brown rice and chick’n for dinner. Leftovers made a great lunch: brown rice topped with two eggs over easy and chopped cilantro — light, flavorful, and satisfying.
These leeks also work well for Easter brunch or mixed into eggs for a simple frittata. If you prefer, try the same preparation with sweet onions for a slightly different, but equally tasty, result.
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Recipe
Leeks in white wine sauce
Ingredients
- 2 tablespoons unsalted butter
- 3–4 small leeks (white and light green parts only)
- 1/2 cup dry white wine
- Pinch of salt
- Freshly cracked black pepper, to taste
Instructions
- Trim the root end and the dark green tops from the leeks (reserve those for stock if you like). Use the white and light green parts. Slice each leek lengthwise and rinse between the layers to remove any grit. Chop the cleaned leeks into thin strips.
- Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the leeks and sauté for about 3 minutes. Pour in the white wine, add a pinch of salt, and stir to combine. Cover and cook for about 15 minutes, or until the leeks are tender.
- Season with freshly cracked black pepper to taste. Garnish with chopped parsley if desired and serve warm.
Nutrition (per serving)
Nutritional information is an estimate and will vary based on brands, portion sizes, and preparation methods.