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Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands and spread on a clean kitchen towel to dry briefly — excess water will cause splattering in the pan.
Heat 2 tablespoons of the olive oil in a large skillet or sauté pan over medium-low heat until shimmering. Add the leeks and 1/4 teaspoon of the salt, stirring to coat. Cook, stirring every 3–4 minutes, until the leeks are very soft, collapsed, and golden at the edges, about 25–30 minutes. Adjust the heat as needed — the leeks should sizzle gently, not brown aggressively.
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