This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Anyone that's ever had their kitchen done over knows that it never gets done as soon as you wish it would."
-Ronald Reagan, Actor
Leeks cook really fast. In this recipe I wanted them to have some texture and by keeping the heat lower they will wilt and soften but will still have some "bite." Keep the heat a little lower with the leeks for this recipe.
Servings: 2 | Serving size: 4 ounces leeks
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Cold leftovers go well on sandwiches or in salads. Or reheat gently.
|2 tsp||olive oil|
|2 tsp||dried sage|
|1 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
Split the leeks lengthwise and rinse well. Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.
Put 2 teaspoons of the olive oil in a large skillet over medium heat. When hot, add the green part of the leeks. Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).
Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently. When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and cook for about 2 to 3 minutes.
Serving size: 4 ounces leeks
|Calories 115||Calories from Fat 46|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 17g||4%|
|Dietary Fiber 2g||10%|
|Vitamin A 37%||Vitamin C 24%|
|Calcium 9%||Iron 13%|
|Vitamin K 68 mcg||Potassium 214 mg|
|Magnesium 36 mg|