Sauteed Leeks - Low Sodium Version

Servings = 2 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

2 medium	leeks
	spray olive oil
1/8 tsp	salt
	fresh ground black pepper (to taste)

Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops.

Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white.

Slice both the tops and the bottom part of the leeks lengthwise into strips 1/4 inch to 1/2 inch wide. Keep the dark green tops and the bottom part of the leeks separate.

Spray a large skillet with olive oil and place the pan over medium-high heat. Add the dark green part of the leeks. Let the strips cook for about 5 minutes. Stir occasionally. They should brown only slightly.

After they have wilted somewhat, add the light green-white bottoms. Simply place them on top of the cooking dark green strips. Reduce the heat slightly. Let them cook for about two minutes and they will steam slightly, then begin to toss them to mix together with the dark green tops.

Add the salt and pepper. As you toss the leeks, adjust the heat to be hot enough to wilt the leeks and brown them only very lightly. They are done when the dark green tops are easily cut with a dinner knife -- about 20 minutes total cooking time.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 2

Calories 88 | Calories from Fat 23

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 0g (0%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 174 mg (7 %)

Total Carbohydrates 16g (5%) | Sugars 4g

Dietary Fiber 2g (8%) | Protein 2g

Vitamin A 37% | Vitamin C 22 % | Calcium 7% | Iron 13%

Vitamin K 54 mcg  | Potassium  202 mg | Magnesium  31 mg