Buttered Leeks with Crispy Sage and Lemon
Ingredients
- 4 mediumleeks (white and light green parts only)
- 3 tablespoonbutter
- 8 leavesfresh sage
- 1lemon
- ·salt
- ·black pepper
- ½ cupvegetable broth
Prep
- 01
Slice leeks in half lengthwise, rinse thoroughly between layers to remove any grit, then cut into 2-inch pieces.
- 02
Zest the lemon and juice it into a small bowl.
Method
- 01
Heat butter in a large skillet over medium heat. Once foaming, add sage leaves and cook for 1 to 2 minutes until fragrant and crispy. Remove sage with a slotted spoon and set aside on a paper towel; reserve the butter in the pan.
- 02
Add leeks to the butter and cook over medium heat for 8 to 10 minutes, stirring occasionally, until they soften and begin to turn golden. Season with salt and pepper.
- 03
Pour in vegetable broth, cover, and simmer for 5 minutes until the leeks are tender and the liquid reduces slightly.
- 04
Uncover and cook for 1 to 2 minutes more to allow any remaining liquid to evaporate. Zest the lemon and squeeze 2 tablespoons juice over the leeks, then toss gently.
- 05
Serve warm, topped with the crispy sage and a pinch of lemon zest.
Spice Tips
For gentle warmth, add a small pinch of white pepper or a few red pepper flakes to the butter before the leeks go in. A touch of Dijon mustard—about 1 teaspoon—whisked in at the end adds subtle depth and sharpness if you'd like more complexity.
This pairs beautifully with grilled fish, roasted chicken, or warm crusty bread. Leftovers keep in an airtight container for up to 2 days and taste fine at room temperature.