Caramelized Leeks (3 ways)

🧂 Ingredients

• 1 leek
• 2 teaspoons olive oil

  up to 3 tablespoons +
• ¼ teaspoon salt

  or more to taste

Instructions

• 1 Trim and clean the leek
• 2 Cut the leek either lengthwise, into medallions or slice very thinly
• 3 Sprinkle ¼ teaspoon of salt over the cut side of the leeks.
• 4 Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.
• 5 Place the leeks in the skillet with the cut side (the center) facing down and
  cover with a lid. Cook for approximately 10 minutes.
• 6 After 10 minutes if the leeks are golden and soft, flip them and cook another 10
  minutes uncovered on the other side.
• 7 They are ready when both sides are golden and the leek is fork tender.
• 8 Sprinkle ¼ teaspoon of salt over the cut side of the leeks.
• 9 Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.
• 10 Place the leeks in the skillet with the cut side (the center) facing down and
  cook for approximately 10 minutes.
• 11 After 10 minutes if the leeks are golden and soft, flip them and cook another 10
  minutes uncovered on the other side.
• 12 They are ready when both sides are golden and the leek is fork tender.
• 13 Add 2-3 tablespoons of oil to a non-stick or cast iron skillet and heat to
  medium.
• 14 Add the finely sliced leeks and a ¼ teaspoon of salt. Stir the leeks to mix and
  then continue stirring every 2 minutes or so, but keep a close eye on them in
  between.
• 15 Continue cooking and stirring frequently for about 20-25 minutes. Add more oil
  if the pan feels dry.
• 16 They are read once they're evenly golden and have significantly reduced in
  volume.

Nutrition Info