This leeks recipe will have you rethinking your go-to vegetable side dishes. Shake that green-salad rut—or shelve the standard broccoli or green-bean side—in favor of our French-inflected Buttered Leeks and Radishes. The dish comes together in half an hour, and involves little more than chopping and sautéing. When shopping for leeks, look for firm, straight stalks with white bases that give way to dark green leaves. Store the onion-like vegetable unwashed in the refrigerator, and wash chopped leeks thoroughly in cold water before cooking them. This preparation, which gets a touch of decadence from butter and chicken broth, doesn’t disappoint.
1 tablespoon olive oil
1 tablespoon unsalted butter
3 scallions or spring onions, cut into 2-inch pieces
¼ pound radishes, quartered
3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
½ cup chicken broth
¼ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons fresh parsley, chopped
Sat fat 2g
How to Make It
Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.
Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well.
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