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!
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 fish to flank steak. Leeks are also perfect for adding flavor to dishes like a vegetarian quiche or our Truffle Mushroom and Leek Risotto.
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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
- 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 spicy kani salad) and sprinkle on top of the leeks for extra crunch and texture.
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. (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)
- 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
These sauteed leeks taste are fragrant with the flavor of mild onions. The butter adds a delicious richness.
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.
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.
No, leeks and green onions both belong to the same genus, but they are different species. Green onions are also much smaller than leeks.
No, leeks are toxic to dogs and dangerous for them to consume.
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Sautéed Buttered Leeks
Equipment
- 1 knife
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
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
- 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.
- 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.
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