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    The Heirloom Pantry » Recipes » Vegetables

    Sautéed Buttered Leeks

    Published: Jan 21, 2023 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Sautéed buttered leeks with shallots Pinterest pin.

    Sautéed Buttered Leeks are a flavorful, tender side featuring sautéed leeks and shallots cooked in butter and olive oil. Make this quick and tasty vegetable side for your next weeknight dinner in under 15 minutes!

    Sautéed buttered leeks with shallots on a plate.

    If you're new to preparing leeks, this is the recipe to start with. It comes together in under 20 minutes and is scalable for a small group or large crowd.

    Leeks are such an underrated vegetable! We love to sauté them with shallots for a simple and mouthwatering side that goes with lots of dishes, from crispy white fish to flank steak. Leeks are also perfect for adding flavor to dishes like a vegetarian quiche or our Truffle Mushroom and Leek Risotto.

    Jump to:
    • About Sautéed Buttered Leeks
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Storage
    • Top tip
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Sautéed Buttered Leeks

    • Taste - Sautéeing the leeks brings out their delicious flavor and the butter adds tasty fat.
    • Texture - The leeks are buttery and tender with a light crunch.
    • Effort - All you need to do is chop the leeks and shallots then cook them over the stove.
    • Time - It takes about 5 minutes to clean and prep the leeks and shallots then 8 minutes to cook them.

    Ingredients

    Ingredients to make sautéed buttered leeks and shallots, including leeks, shallot, olive oil, butter, salt, and pepper.
    • Leeks - Leeks have a sweet and light onion flavor. Leeks come from the ground so be sure to clean them under cold running water before you cut and cook them.
    • Shallot - Shallot adds the flavor of a mild onion without the bite.
    • Olive oil - Olive oil is a healthy fat for sautéing the leeks and shallots.
    • Butter - Butter adds delicious richness and fat to the dish.

    See recipe card for quantities.

    Substitutions and Variations

    • Garlic or garlic powder - Add minced garlic or garlic powder for the classic aroma.
    • Thyme - Thyme adds a minty and slightly lemony flavor.
    • Parmigiano-Reggiano - Sprinkle some Parmigiano-Reggiano or parmesan cheese for sharp cheesiness.
    • Vegan - Make this dish vegan with vegan butter or a little more olive oil.
    • Toasted panko - Toast panko breadcrumbs in a separate pan (as seen in our kani salad) and sprinkle on top of the leeks for extra crunch and texture.

    Instructions

    Steps to make sautéed buttery leeks and shallots, including trimming, cutting, and washing the leeks.
    • Prepare and cut leeks - To cut and clean the leeks, cut off the root and the dark green stems, which you can save for stocks and soups. Remove the tough outer layer, then cut in half to cut into half moons or leave as-is to cut into rings. Slice the leek stalk into quarter inch slices. (Photo 1, 2, and 3)
    • Clean leeks - Fill a large bowl with cold water and add the leeks to the bowl. Use your hands to agitate the leeks and remove the dirt. (Photo 4)
    Steps to make sautéed leeks, including rinsing and draining the leeks, cooking the shallots, cooking the leeks, and seasoning with salt and pepper.
    • Strain leeks - Strain using a colander and give it a good shake to remove the excess water. Set aside. (Photo 5)
    • Cook shallots and leeks - Add oil and butter to a large skillet or braiser over medium heat. Add shallots and leeks cook over medium for 6-8 minutes, stirring occasionally. Season with salt and pepper to taste. (Photo 6, 7, and 8)

    Pro tip: Keep an eye on the leeks while you cook them because they can burn easily.

    Storage

    Store leftover sautéed leeks in an air-tight container in the refrigerator for up to 3 days. In order to reheat leftovers, place leftover leeks on the stovetop over low-medium heat and heat until warm.

    Top tip

    • Be sure to not overcook the leeks or they can get soggy.

    Recipe FAQs

    What do sauteed leeks taste like?

    These sauteed leeks taste are fragrant with the flavor of mild onions. The butter adds a delicious richness.

    What goes well with leeks?

    Dairy, including butter and cheese, are delicious with leeks. Our recipe uses butter because it adds richness. You can also add herbs like garlic or thyme for extra flavor. Some main courses that pair well with leeks include most proteins like chicken or fish and risotto.

    What part of the leek do you not eat?

    The entire leek is edible, but most people only eat the light green and white part. The dark green part is bitter and usually not eaten.

    Are leeks the same as green onions?

    No, leeks and green onions both belong to the same genus, but they are different species. Green onions are also much smaller than leeks.

    Can dogs eat leeks?

    No, leeks are toxic to dogs and dangerous for them to consume.

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    Did You Like This Recipe?

    Love this easy sautéed leeks recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this simple buttered leeks recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Sautéed buttered leeks with shallots on a plate.
    Print Recipe Pin Recipe
    5 from 1 vote

    Sautéed Buttered Leeks

    Sautéed Buttered Leeks are a flavorful, tender side featuring sautéed leeks and shallots cooked in butter and olive oil. Make this quick and tasty vegetable side for your next weeknight dinner in under 15 minutes!
    Prep Time5 minutes mins
    Cook Time8 minutes mins
    Total Time13 minutes mins
    Course: Side Dish, Sides
    Cuisine: American
    Servings: 4
    Calories: 65kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 non-stick pan or standard skillet
    • 1 knife
    • 1 cutting board

    Ingredients 

    • 2 medium-to-large leeks chopped
    • 1 shallot minced
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • kosher salt or sea salt to taste
    • freshly cracked black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Prepare and cut leeks - To cut and clean the leeks, cut off the root and the dark green stems, which you can save for stocks and soups. Remove the tough outer layer, then cut in half to cut into half moons or leave as-is to cut into rings. Slice the leek stalk into quarter inch slices. Fill a large bowl with cold water and add the leeks to the bowl. Use your hands to agitate the leeks and remove the dirt.
    • Cook shallots and leeks - Add oil and butter to a large skillet or braiser on medium heat. Add shallots and leeks and cook on medium for 6-8 minutes, stirring occasionally. Season with salt and pepper to taste.
      2 medium-to-large leeks chopped, 1 shallot, 1 tablespoon olive oil, 1 tablespoon butter, kosher salt or sea salt, freshly cracked black pepper

    Notes

    Top Tips
    • Keep an eye on the leeks while you cook them because they burn easily.
    • Be sure to not overcook the leeks or they can get soggy.
    Storage
    • Refrigerate leftover sautéed leeks in an air-tight container for up to 3 days. In order to reheat, heat leftover leeks on the stovetop over low-medium heat until warm.

    Nutrition

    Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 14mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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