Pan-Seared Leeks with Lemon and Crispy Sage
Ingredients
- 4leeks (white and light green parts)
- 3 tablespoonolive oil
- 8 leavesfresh sage
- 1lemon
- ·kosher salt
- ·black pepper
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add the leeks in a single layer, cut-side down. Season with salt and pepper. Sear without moving for 4–5 minutes until golden and caramelized on the cut side.
- 03
Flip the leeks, reduce heat to medium, and cook for another 3–4 minutes until tender and lightly browned on the second side.
- 04
While the leeks finish cooking, warm the remaining 1 tablespoon olive oil in a small pan over medium heat. Add the sage leaves and cook for 1–2 minutes until fragrant and the edges crisp slightly. Remove from heat.
- 05
Transfer the leeks to a serving plate. Spoon the sage and warm oil over the top. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
For warmth, dust the finished dish with a pinch of smoked paprika or freshly grated nutmeg. A small pinch of red pepper flakes scattered over the sage oil adds gentle heat without overpowering the delicate leeks.