Charred Leeks with Crispy Garlic & Red Pepper Oil
Ingredients
- 4 mediumleeks (white and light green parts)
- 6 clovesgarlic
- ⅓ cupolive oil
- ½ teaspoonred pepper flakes
- 1fresh lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Trim the root end and dark green tops from 4 medium leeks. Halve each leek lengthwise, rinse well between the layers to remove any dirt, and pat dry thoroughly.
- 02
Thinly slice 6 garlic cloves.
Method
- 01
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
- 02
Lay the leeks flat in the pan (they'll overlap slightly). Let them sit without moving for 4–5 minutes until the bottoms are deeply browned and charred.
- 03
Flip each leek carefully. Char the other side for another 3–4 minutes. Transfer to a serving plate and season with salt and pepper.
- 04
Add the remaining 2 tablespoons olive oil to the same pan over medium-low heat. Add the garlic and red pepper flakes, stirring constantly, until the garlic is golden and fragrant, about 2 minutes—watch closely so it doesn't burn.
- 05
Pour the hot garlic oil over the charred leeks. Squeeze fresh lemon juice over the top and serve immediately.
Spice Tips
This recipe is mildly spicy from 1/2 teaspoon red pepper flakes. For more heat, increase to 3/4 teaspoon or add a pinch of cayenne to the garlic oil. For smoky depth, stir 1/4 teaspoon smoked paprika into the oil alongside the pepper flakes.
Serve as a side with grilled fish or chicken, or nestle over creamy polenta. Make-ahead tip: char the leeks up to 2 hours ahead and reheat gently; make the garlic oil fresh at serving time for maximum sizzle and aroma.