Leeks in Olive Oil

By ruthg

Serves 3-4
Maureen Abood publishes the Rose Water & Orange Blossoms blog, full of Lebanese recipes, photographs, and stories about her big Lebanese family. Her first cookbook will be released in the spring of 2015.

I enjoy all of the richness of the Thanksgiving table, but when it comes to heavy sides like the classic, creamy green bean casserole, I'll take a pass and opt instead for silky poached leeks. These are bathed in garlic and olive oil and brightened with fresh cilantro (or if you don't like cilantro, try parsley instead). Every forkful of stuffing and turkey will thank you for allowing it to forego the heavy beans and share company instead with these super-light but ultra-flavorful leeks. Leave it to the Lebanese to make something so healthy and delicious at once.

Ingredients

• Ingredients:
• 2 leeks, cleaned and trimmed
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 3 tbsp finely chopped cilantro or parsley
• Salt and pepper

Details

Servings 3
Adapted from theguardian.com

Preparation

Step 1

Slice the leeks in half, lengthwise, to clean them. Slice crosswise into 2in chunks. In a small frying pan, heat the olive oil to hot but not smoking. Turn down the heat and add the garlic and cook just until fragrant, about 30 seconds. It's very easy to overcook garlic; you want to barely cook it, just enough to bring out the aroma. Add the cilantro and cook for another 30 seconds. Season lightly with salt and pepper. Remove from heat.

In a medium saucepan, bring 8 cups water to boil. Salt the water with 2 tablespoons of salt. Add the leeks to the boiling water and reduce heat to simmer. Poach until the leeks are just tender to bite, about 4 minutes; do not overcook because the leeks will "melt" and fall apart. Taste a leek every minute or so to determine when they are done.

Drain the leeks and add them to the olive oil mixture, stirring gently to coat the leeks completely. Serve immediately, garnished with more cilantro if you like. Recipe serves four.