Crispy Leeks with Chile Oil and Garlic Bread Crumbs
Ingredients
- 4 mediumleeks
- ¼ cupolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ cuppanko breadcrumbs
- ·kosher salt
- ·black pepper
- 1lemon (for zest and juice)
- ·fresh parsley
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop fresh parsley leaves for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Cut leeks in half lengthwise, rinse thoroughly between layers, then slice into 2-inch pieces. Pat dry with paper towels.
- 03
Working in batches if needed, sear leek pieces cut-side down for 3 to 4 minutes until golden and caramelized. Flip and cook another 2 to 3 minutes. Transfer to a plate and season with salt and pepper.
- 04
In the same skillet, warm the remaining 2 tablespoons olive oil over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 05
Add panko to the pan and toast, stirring often, for 2 to 3 minutes until golden and crispy.
- 06
Return leeks to the skillet and toss gently with the garlic-chile breadcrumbs until coated.
- 07
Transfer to a serving plate. Squeeze fresh lemon juice over the top, add a pinch of lemon zest, scatter fresh parsley, and serve hot.
Spice Tips
For more heat, increase red pepper flakes to 1 full teaspoon or add a pinch of cayenne to the breadcrumbs. For smoky depth, swap half the panko with toasted breadcrumbs mixed with smoked paprika. Cool the spice down by finishing with a dollop of crème fraîche or sour cream.
Make ahead: Leeks can be seared and refrigerated up to 24 hours ahead; rewarm gently in a skillet before finishing with the garlic-breadcrumb topping. Serve as a side or over creamy polenta for a light main.