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A close-up shot of caramelized leeks being stirred in a pan. This image highlights the tender texture of the cooked leeks.

Sautéed Leeks: The Ultimate Guide to Perfect, Tender Leeks

Learn how to make the best Sautéed Leeks! This quick and easy recipe transforms simple leeks into a tender, buttery, and incredibly flavorful side dish perfect for any meal. Get all the tips for cleaning, cutting, and cooking leeks perfectly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, French
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large leeks white and light green parts only
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 2 sprigs fresh thyme optional

Equipment

  • 1 Large Skillet
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Trim the dark green tops and root ends from the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove all grit. Place cut-side down and slice into 1/4-inch thick half-moons.
  2. In a large skillet, melt the butter and olive oil together over medium heat.
  3. Add the sliced leeks to the skillet. Season with salt and pepper and stir to coat. Cook, stirring occasionally, for 10-15 minutes until the leeks are very soft and tender.
  4. Add the minced garlic and optional thyme sprigs. Cook for 1 more minute until fragrant.
  5. Remove from heat and serve immediately.

Notes

Tip 1: Don't rush the cooking process. Medium heat is key to developing the leeks' sweet flavor.
Tip 2: For a touch of acidity, squeeze a bit of fresh lemon juice over the leeks just before serving.
Tip 3: Ensure leeks are completely dry after washing to help them sauté rather than steam.