Sautéed Leeks

I can help you with the recipe for sautéed leeks, a simple and tasty side dish that pairs well with various main courses. Here’s the recipe with an Italian twist:

Ingredients

• 4 medium-sized leeks
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Lemon juice (optional)

Preparation

1. First, clean the leeks by removing the roots and the greenest part of the leaves. Keep only the white and light green parts. Cut the leeks in half lengthwise and then slice them into rings or lengths, according to your preference.
2. Rinse the leeks well under running water to remove any remnants of dirt or sand, then let them drain.
3. Heat the extra virgin olive oil in a large skillet over medium heat.
4. Add the cleaned leeks and let them cook, stirring occasionally, until they are soft and slightly golden. This should take about 10-15 minutes.
5. Season with salt and pepper, and if you like, add a few drops of lemon juice for a fresh and tangy note.
6. Once the leeks are cooked to the right point, transfer them to a serving dish and serve hot.

Fun Fact

The leek, widely used in European cuisine, has been appreciated since ancient times by the Egyptians, Romans, and even the Celts. Its delicacy makes it a gentler substitute for onion and very versatile in the kitchen.

Here you go, this simple recipe will turn leeks into a delicious and sophisticated side dish. Buon appetito!