Learn how to cook leeks – this is a simple and flavorful way of cooking buttered leeks that melt in your mouth, are sweet, and delightful.
Learn how to cook leeks; these buttered leeks are really the easiest way to do it. All you need are the prepared leeks, some spices, and a little butter.
I love leeks - any kind of onion, actually - but leeks are something special. When cooked properly, they are sweet and soft, with a slight roast aroma, so good that you might even like them more than you like the main dish they are served with.
And you should definitely try Roasted Leeks, Rice and Beans Soup (with leeks), or Chicken and Leek Pie; they are amazing as well.
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Recipe ingredients
Leeks: Two large ones, about 1 lb/ 450 g. As they can come in such different sizes, it's always a good idea to weigh them for most recipes.
Butter: You can use salted or unsalted butter; just adjust the salt amount you add to the dish accordingly. Alternatively, you can use olive oil, but in this case, you should call the dish sauteed leeks. They are lovely as well, but I prefer today's version; the butter just adds extra flavor and comfort.
See the recipe card for full information on ingredients and quantities.
How to clean leeks?
The “most difficult” part of this recipe is to clean the leeks properly; they are probably some of the dirtiest veggies you could buy.
They have many layers of leaves, and dirt collects between them at the transition from the white to the green part of the vegetable, so you will have to separate the layers and thoroughly wash the leaves between them.
- First of all, wash them thoroughly on the outside.
- Cut and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well; they are often wilted.
- Slice the stalks lengthwise.
- Carefully fan open the layers without taking the leek apart, and rinse under cold running water until all the dirt is removed.
How to cook leeks in butter?
Step #1: Clean as indicated above and cut the stalks into large pieces.
Step #2: Slice lengthwise into strips.
Step #3: Cut the strips crosswise into bite-sized pieces.
Step #4: Melt the butter in a large frying pan or a cast-iron skillet.
Step #5: Add the chopped vegetables and stir to coat with the butter. Add plenty of seasoning; they need it.
Step #6: Saute for 12-15 minutes, stirring often, until they are soft and begin to brown. Add more butter, and adjust the taste.
Good to know!
No waste: I often see leek recipes instructing you to only use the whites of the plant. I seldom agree with that; there might be a few recipes where that matters, but most of the time, I find it to be a waste.
You can use both whites and greens for cooking leeks; I only discard (or, better said, reserve for making stock) those leaves that are wilted and no longer nice.
How to store and reheat leeks?
Buttered leeks are best when cooked just before serving.
Store leftovers in an airtight container for 2-3 days in the refrigerator.
Reheat leftovers in a smaller pan and add a small splash of water to prevent them from getting too dry.
Add leftovers to soups or rice dishes.
What to serve with buttered leeks?
- Any kind of meat roast, roasted turkey or chicken.
- Serve with a nut roast for a vegetarian meal.
- Mix the buttered leeks with cooked pasta, add one or two tablespoons of softened cream cheese, the leeks, and lots of freshly ground pepper. A new and delicious main meal.
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How to Cook Leeks - Buttered Leeks
Ingredients
- 2 large leeks about 1 lb/ 450 g, Note 1
- 2 tablespoons butter divided, Note 2
- ½ teaspoon dried thyme Note 3
- salt and black pepper
Instructions
- Clean leeks: Wash the outside of the leeks. Cut and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well; they are often wilted. Slice the leeks lengthwise. Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.2 large leeks
- Cut leeks into large pieces. Halve the pieces lengthwise. Cut the strips crosswise into bite-sized pieces.
- Melt butter: Heat a large non-stick or thick-bottomed pan and melt ½ of the butter over medium-high heat.1 Tbps from 2 tablespoons butter
- Add the leeks and stir to coat with butter. Add seasoning and thyme if using. ½ teaspoon dried thyme + salt and black pepper
- Cook the leeks: Stir well and lower the heat to medium-low. Saute for 12-15 minutes, often stirring, until they are soft and begin to brown.
- Add the remaining tablespoon of butter, stir well, and adjust the taste again.
Notes
- Leeks can vary in size. To make sure you get the right amount, it is better to weigh the leeks.
- Butter: Salted or unsalted butter. Adjust the seasoning with salt accordingly.
- Thyme: Optional but nice. You can use 3-4 springs of fresh thyme instead.
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