Pan-Seared Leeks with Crispy Garlic and Feta
Ingredients
- 6 mediumleeks
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ cupfeta cheese
- 1lemon
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Trim the dark green tops from 6 medium leeks, halve them lengthwise, and slice into 1/2-inch half-moons. Rinse thoroughly between layers to remove any soil.
- 02
Thinly slice 4 cloves garlic.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add sliced garlic and cook for 1 minute until fragrant, then push to the side of the pan.
- 03
Arrange leek rounds in a single layer and cook undisturbed for 4 minutes until they begin to caramelize on the bottom.
- 04
Stir, add a pinch of red pepper flakes, salt, and black pepper. Cook for another 4–5 minutes, stirring occasionally, until leeks are tender and edges are golden.
- 05
Remove from heat, crumble feta cheese over the top, and squeeze lemon juice across the pan. Taste and adjust salt.
- 06
Serve warm directly from the pan.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. A pinch of smoked paprika adds depth. Fresh thyme sprinkled at the end brings a subtle herbaceous note.
This is a side dish or a light vegetarian main over toast or with crusty bread. Leftovers reheat gently on the stovetop.