Easy Buttered Leeks

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 servings

Yield: 2 to 3 cups

Buttered leeks are so easy to make with just three ingredients. Gentle cooking coaxes out the sweet nature of leeks and makes them supremely tender and flavorful.

Also by cooking them longer, we're able to use the tougher leek greens, which are so often discarded in cooking. Leek greens are as edible as the white parts, but they get a bad rep because of their tougher texture. Longer cooking time makes them softer and delicious.

What Are Leeks, Actually?

Leeks are in the Allium genus, alongside onions, scallions, shallots, chives, and garlic. True to their lineage, the bulbs are flavorful but less pungent or strong in flavor than their closest relatives. Leeks are a great addition to soups, stews, and casseroles, but the simplicity of buttered leeks makes them an easy and wonderful accessory to any meal.

Choose leeks that are feel heavy and firm, and aren't too damaged or browned on the outside. Store them in the crisper drawer in your fridge until ready to cook.

How to Wash and Cut Leeks

Leeks are protected from excessive sun exposure by piling dirt around the stems. By doing so, the stems turn out paler in color and softer in texture, however they also accumulate quite a bit of dirt trapped between the layers. There are two ways to prep and wash leeks:

Method 1: Trim off about 1/2-inch from the root end, then slice the leeks in half down their length. Slice each half again to make quarters, then chop each quarter into bite-sized pieces. Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt. Rest for a few moments; the dirt will sink to the bottom of the bowl and the leeks will float on top. Remove the clean leeks with a slotted spoon.
Method 2: Trim off about 1/2-inch from the root end, then slice the leeks in half down their length, exposing all the layers. Rinse the halves under running water, using your fingers to gently separate the layers and wash out the dirt. Pat dry with a clean towel and continue prepping the leeks as per the recipe.

Ways to Use Buttered Leeks

Arrange the hot cooked leeks in the center of a dinner plate and top with a cooked salmon fillet, halibut, or other fish.
Add cooked leeks to mashed potatoes.
Top baked or twice-baked potatoes or sweet potatoes with a spoonful of cooked leeks.
Spoon cooked leeks onto seasoned toasted baguette slices.
Add leftover cooked leeks to a creamy soup, such as potato soup.
Add cooked leeks to an omelet or frittata.
Add cooked leeks to a grilled cheese sandwich.

«These were delicious and very tender after 30 minutes. Just to note, the number of servings depends on the size of the leeks, since they cook down a lot. 7 to 8 cups chopped (2 very large leeks, with greens) will make about 3 cups cooked. Also, taste and adjust the seasonings after cooking.» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

2 large leeks
2 tablespoons unsalted butter, divided
1/2 teaspoon salt

Steps to Make It

Gather the ingredients.
Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
Lift the leeks out of the water with a slotted spoon, shaking of any excess water, and add them to the pan. (Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks.) Sprinkle the leeks with the salt and stir to combine.
Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.

How to Store Leftover Buttered Leeks

Store leftover cooked leeks in an airtight container for up to 4 days.
To freeze, transfer the cooked leeks to a zip-close freezer bag and squeeze out as much air as possible. Freeze for up to 6 months.

Recipe Variations

Drain the sliced leeks well and add them to the pan along with about 2 to 3 tablespoons each of white wine and chicken broth. Continue to cook as directed.
Cook the leeks as directed in an oven-safe skillet. When done, sprinkle them with a few tablespoons of Parmesan cheese and place them under a preheated broiler; broil just until the cheese begins to brown.
For a vegan-friendly option, use olive oil instead of butter.

Nutrition Facts
Servings: 4
Amount per serving
Calories	80
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 155mg	7%
Total Carbohydrate 7g	3%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 1g
Vitamin C 4mg	20%
Calcium 30mg	2%
Iron 1mg	6%
Potassium 83mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.