- 1/4 cup olive oil
- 8 leeks (white and light green parts only), thinly sliced
- 1 tablespoon chopped fresh thyme leaves
- Heat the oil in a large skillet over medium-high heat. Add the leeks, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.