Creamy Leek and White Bean Skillet with Crispy Sage
Ingredients
- 3leeks (white and light green parts)
- 3 tablespoonextra virgin olive oil
- 3 clovesgarlic
- 1 can (15 oz)canned cannellini beans (drained and rinsed)
- 1½ cupvegetable or chicken broth
- ½ cupheavy cream
- 1 teaspoonDijon mustard
- 3 sprigsfresh thyme
- 1bay leaf
- ·kosher salt
- ·black pepper
- 8 leavesfresh sage leaves
Prep
- 01
Trim the root end and dark green tops from 3 leeks. Halve lengthwise, then slice crosswise into half-moons. Rinse well in a fine-mesh strainer to remove any grit.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the leeks and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized at the edges.
- 02
Add minced garlic and cook for 1 minute until fragrant.
- 03
Pour in the broth and bring to a gentle simmer. Add the beans, thyme sprigs, and bay leaf. Simmer for 5 minutes.
- 04
Stir in the cream and Dijon mustard. Simmer for another 2 minutes until the sauce is warm and slightly thickened. Season to taste with salt and pepper.
- 05
Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Add sage leaves and cook for 1-2 minutes, stirring gently, until crispy and fragrant. Transfer to a paper towel.
- 06
Divide the leek and bean skillet between bowls, top with crispy sage, and serve hot.
Spice Tips
For warmth, add a pinch of smoked paprika with the broth. A squeeze of fresh lemon juice at the end brightens the earthiness of the leeks and sage. For subtle heat, grate in a touch of nutmeg with the cream.
For extra richness, stir in a splash of white wine after the garlic and let it reduce slightly before adding the broth. Pairs beautifully with crusty bread for soaking up the sauce. Keeps refrigerated for up to 3 days.