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.
Note: this piece first appeared in the April 2007 issue of Clark Wellness ForkBytes.
Serves 2
1 teaspoon extra-virgin olive oil
2 large leeks, quartered lengthwise
2 garlic cloves, sliced lengthwise
1 fresh tarragon sprig
water
1 tablespoon chopped fresh tarragon leaves
sea salt to taste
freshly ground black pepper to taste
Heat the oil in a sauté pan over medium heat. Add the leeks and brown gently. Add the garlic and tarragon sprig, then about half an inch of water (stand back to avoid splattering oil). Cover the pan and cook until the leeks are tender.
Lift the leeks out of the water and set aside. Turn the heat up to high and cook until liquid is reduced by half. Remove the whole tarragon sprig. Pour the reduced liquid over the leeks and sprinkle with chopped tarragon leaves. Season with sea salt and freshly ground black pepper to taste.
Note: this piece first appeared in the April 2007 issue of Clark Wellness ForkBytes.
Leeks are a wonderful alternative to regular onions. They lend a mild flavor to dishes and can also be prepared simply and served on their own.
Leeks are part of the Allium family of vegetables (along with onions, shallots, scallions, and garlic). They contain a special compound called allicin, which is an anti-fungal phytochemical. Allium vegetables are helpful in preventing atherosclerosis, and they assist the body in burning fat. Leeks are also high in manganese, vitamins B6 and C, folate, and iron.
Leeks are always very dirty. The easiest way to clean them is to chop them first, then place the cut leeks in a bowl of clean water. Gently lift the leeks out of the water — the dirt will sink to the bottom of the bowl.
See our recipes for some tasty leek preparation ideas!
