Nitrate & Nitrite Free Vegan Sautéed Leeks
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!