Eosinophilic Esophagitis Friendly Vegan Sautéed Leeks
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Learn more →Ingredients
4 servings
- 3 large leeks (about 2 lb), white and light-green parts only
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup dry white wine
- 1 tsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Halve the leeks lengthwise, slice into 1/2-inch half-moons, and transfer to a large bowl of cold water. Swish well to dislodge any grit, then lift out and drain — do not pour through a colander, as the sand will settle at the bottom.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the leeks, salt, and pepper, and stir to coat. Cook, stirring occasionally, until the leeks are softened and beginning to turn translucent at the edges, about 8–10 minutes.
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