• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C

Ingredients Jump to Instructions ↓

  1. 6 Leeks (large)

  2. 2 tablespoons 30ml White vinegar

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 2 cups 125g / 4.4oz Ripe tomatoes - cut into 8 pieces (medium)

  5. 1/3 cup 78ml Imported black olives

  6. (Nicoise or Gaeta)

  7. 3 tablespoons 45ml Chopped parsley

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water.

  2. Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry.

  3. Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan.

  4. Stir in remaining ingredients; cover and heat through before serving.

  5. Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese and a crisp, green salad.

  6. This recipe yields 6 servings.

  7. Per serving (without bread, cheese and salad): 155 calories , 13g carbohydrates, 2g protein, 12g fat, no cholesterol.


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