Lemon-Butter Leeks with Crispy Garlic & Thyme
Ingredients
- 4 mediumleeks (white and light green parts)
- 3 tablespoonbutter
- 4 clovegarlic
- 4 sprigfresh thyme
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupwater
Prep
- 01
Halve 4 medium leeks lengthwise, rinse thoroughly between layers to remove grit, then slice into 2-inch pieces.
- 02
Slice 4 garlic cloves thin.
- 03
Zest and juice 1 lemon.
Method
- 01
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- 02
Add the sliced garlic and thyme sprigs, cooking for 1-2 minutes until fragrant and starting to brown.
- 03
Add the prepared leeks to the pan in an even layer. Sprinkle with salt and pepper.
- 04
Pour in the water, then reduce heat to medium. Cover and simmer for 8-10 minutes until the leeks are tender when pierced with a knife.
- 05
Uncover, increase heat to medium-high, and cook for another 2-3 minutes until most of the liquid has evaporated.
- 06
Remove from heat. Stir in the remaining 1 tablespoon of butter and the juice of 1 lemon. Taste and adjust seasoning.
- 07
Transfer to a serving dish, top with lemon zest, and serve warm.
Spice Tips
For a subtle kick, add a pinch of red pepper flakes with the garlic. A touch of Dijon mustard (½ teaspoon) stirred in at the end adds savory depth. Fresh tarragon or chives can replace the thyme for a different herbaceous note.
Serve as a side dish, or spoon over crusty bread, white fish, or roasted chicken. Makes an excellent accompaniment to grilled salmon or halibut.