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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end. Ingredients:
6 large leeks |
2 tablespoons white vinegar |
1/4 cup extra-virgin olive oil |
2 medium-sized ripe tomatoes, cut into 8 pieces |
1/3 cup imported black olives (niçoise or gaeta) |
3 tablespoons chopped parsley |
freshly ground black pepper, to taste |
Directions:
1. 1. Trim the leek greens in a V to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water.
2. 2. Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry.
3. 3. Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan.
4. 4. Stir in remaining ingredients; cover and heat through before serving.
5. 5. Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese, and a crisp, green salad.
6. Per serving (without bread, cheese, and salad): 155 calories, 13g carbohydrates, 2g protein, 12g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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