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!
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.