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Easy Sautéed Leeks

Tender, buttery sautéed leeks with garlic and lemon — a quick and flavorful side dish that pairs perfectly with meats, fish, or pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, European
Calories: 120

Ingredients
  

Leeks
  • 4 large leeks white and light green parts only, cleaned and sliced
Sauté Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice fresh
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
Finishing Touches
  • 1 tbsp fresh parsley chopped, optional
  • 0.25 tsp crushed red pepper flakes optional

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Mixing bowl

Method
 

  1. Trim the root end and tough green tops from the leeks. Slice the leeks in half lengthwise, then cut into thin half-moons.
  2. Wash the sliced leeks in a bowl of cold water to remove dirt. Drain and pat dry.
  3. Heat butter and olive oil in a skillet over medium heat until the butter melts and foams.
  4. Add leeks to the skillet and sauté for 5–7 minutes, stirring occasionally, until softened.
  5. Add minced garlic and cook for 1–2 minutes until fragrant.
  6. Stir in lemon zest, lemon juice, salt, and pepper. Cook for another 2–3 minutes until tender and lightly caramelized.
  7. Remove from heat, sprinkle parsley (and red pepper flakes if using) on top, and serve immediately.

Notes

For extra flavor, add a splash of white wine or a sprinkle of Parmesan cheese at the end.