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    Where Is My Spoon > Recipes > Side Dishes

    Buttered Leeks (How to Cook Leeks)

    Published by: Adina February 16, 2021 · Last modified: March 10, 2022 Leave a comment

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    buttered greens on a plate and a bowl of salt.

    Simple buttered leeks – a flavorful and easy-to-make vegetable side dish. Really melt-in-your mouth, sweet and delightful.

    Jump to Recipe
    sauteed leeks on white plate on a green cloth.

    You could hardly find an easier method for cooking leeks. Just the sliced veggies and a little butter is all you need. And of course the basic seasoning like salt and pepper. And a touch of dried thyme if you like. Lovely, but not mandatory, the buttered leeks will be delicious with or without it.

    I love leeks. Any kind of onions actually, but leeks are really 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 would be served with.

    Actually, I always reheat the leftovers (I take care that I always make more than I need for one meal) and eat them with bread and cheese. You definitely have to try that! So good!

    And you should definitely try these Roasted Leeks, they are amazing as well.

    Table of contents

    • What do you need?
    • How to clean leeks?
    • How to cut leeks?
    • How to make buttered leeks?
    • Tip
    • Recipe FAQ
    • What to serve with buttered leeks?
      • Here are some other suggestions:
      • More ways of cooking leeks:

    What do you need?

    • Leeks
    • Butter: either 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.
    • Salt and pepper.
    • And some thyme, if desired, either fresh or dried.

    How to clean leeks?

    • The “most difficult” part of this recipe is to clean the vegetables properly, they are probably some of the dirtiest you could buy.
    • They have many layers of leaves and dirt collects between the layers at the transition from the white part to the green part of the vegetable, so you will have to actually separate the layers and thoroughly wash the leek in between the layers.
    • 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 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 cut leeks?

    • Clean as indicated above.
    • Slice lengthwise into strips. Cut the strips crosswise into bite-sized pieces.
    collage of four pictures showing how to cut leeks into pieces.

    How to make buttered leeks?

    • Heat a large non-stick or thick-bottomed pan and melt the butter over medium-high heat. (1)
    • Add the chopped veggies and stir to coat with the butter. (2)
    • Add plenty of seasoning and some dried thyme, if using. The buttered leeks need to be seasoned very generously, just take care with the salt if the butter is already salted. You will still need salt, but not as much as when the butter is plain. (3)
    • Stir well, lower the heat to medium-low.
    • Saute the leek pieces for 12-15 minutes, stirring often, until they are soft and begin to brown.
    • Add the rest of the butter, stir well and adjust the taste again. (4)
    collage of four pictures showing how to cook leeks in a pan.

    Tip

    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.

    For this dish, you can definitely use both whites and greens, I only discard (or better-said reserve for making stock) those leaves that are wilted and really not nice anymore.

    Recipe FAQ

    Can you reheat the leftovers?

    The dish is best cooked just before serving.
    But leftovers can definitely be reheated. Do that 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.

    plate with sauteed leeks on a striped kitchen cloth.

    What to serve with buttered leeks?

    • Any kind of meat roast, roasted turkey or chicken either whole or just the breast or thighs.
    • 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.

    Here are some other suggestions:

    • Roasted Turkey
    • Cast-Iron Chicken Breast
    • Roasted Chicken Leg Quarters
    • Cast-Iron Pork Tenderloin
    • Air-Fryer Chicken Legs

    More ways of cooking leeks:

    • Parmesan Frittata
    • Rice and Beans Soup
    • Egg Salad with Cream Cheese
    • Chicken and Leek Pie
    • Irish Potato Soup

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    sauteed leeks on white plate on a green cloth.

    Buttered Leeks (How to Cook Leeks)

    Simple buttered leeks – a flavorful and easy to make vegetable side dish. Really melt-in-your mouth, sweet and delightful.
    5 from 1 vote
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    Course: Side Dishes
    Cuisine: American, German
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 -4
    Calories: 75kcal
    Author: Adina
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    Ingredients 

    • 2 large leeks about 450 g/ 1 lb (Note 1)
    • 1 ½ 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.
    • Slice the leeks lengthwise into strips. 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.
    • Add the leeks and stir to coat with butter. Add seasoning and thyme if using.
    • Saute: Stir well, lower the heat to medium-low. Saute for 12-15 minutes, often stirring, until they are soft and begin to brown.
    • Add the remaining butter, stir well and adjust the taste again.

    Notes

    1. Leeks in Germany are generally quite large. To make sure you get the right amount, it is better to weigh the leeks you are using as they can really differ in size.
    2. Salted or unsalted butter. Adjust the seasoning with salt accordingly.
    3. Optional, but nice. You can use 3-4 springs of fresh thyme instead.

    Nutrition

    Serving: 1/4 of the dish | Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 442mg | Fiber: 1g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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