Eosinophilic Esophagitis Friendly Lemon Garlic Braised Leeks
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Learn more →Ingredients
4 servings
- 4 medium leeks (white and light green parts only)
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Trim the leeks, keeping only the white and light green parts. Halve each leek lengthwise and rinse thoroughly under cold running water, fanning the layers to remove any grit trapped between them. Pat dry with a clean towel.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic slices and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.
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