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sauteed leeks on white plate on a green cloth.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: American, German
Servings: 2 -4
Calories: 75kcal
Author: Adina

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