Note: this piece first appeared as the April 2007 ClarkWellness.net Recipe of the Month.
Serves 2
This quick, simple leek and fennel dish is bright and tasty. It’s a perfect complement to any spring meal. Be sure to use freshly squeezed lemon juice rather than bottled juice.
1/2 tablespoon extra-virgin olive oil
2 large leeks, thinly sliced
1 fennel bulb, thinly sliced
1 teaspoon chopped fresh thyme
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper
Heat the oil in a sauté pan over medium heat. Add the leeks and fennel and sauté until lightly browned. Remove from the heat and stir in the thyme and lemon juice. Season to taste with sea salt and freshly ground black pepper. Serve immediately.
