Leeks With Tomato Glaze And Olives
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 packet sugar substitute
- 2 tablespoons olive oil
- 6 medium leeks trimmed, cleaned
- 1 tablespoon Atkins Bake Mix
- 6 oil-cured black olives pitted, halved
Mix water, tomato paste, vinegar, salt, thyme, and sugar substitute; set aside. Cut leeks into diagonal slices 1 1/2-inch wide. Cook leeks in lightly salted boiling water 3 minutes, until crisp-tender. Drain.
Heat oil in a large skillet over medium heat. Cook leeks 5 minutes, until lightly golden. Transfer to a plate with a slotted spoon. Reduce heat to low. Add bake mix to skillet, mix well with oil in pan. Cook 3 minutes, or until bake mix is lightly browned.
Slowly add tomato paste mixture. Cook 2 to 3 minutes until mixture thickens slightly. Return leeks to pan; add olives. Cover and cook 10 minutes, until leeks are very tender.
Cool to room temperature before serving. May be prepared in advance and refrigerated.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 12.5 grams
Fiber: 2 grams
Protein: 1.5 grams
Fat: 5 grams