…I do! Here’s another Hungry Hutch first. I’d once heard of this mythical creature, but never knew of its true essence. I mean, what exactly is a leek anyway? Let this relative of the onion be foreign no more.
Ingredients:
- leeks
- butter
- garlic salt
What I present here is a very simple preparation that only takes a peek into all that leeks can do. To begin, chop off the top dark green leaves and the very bottom of the stem. (When you buy a bunch of leeks you will end up only using half of what you see in the store, so keep that in mind when determining quantities.) Next, slice the leeks lengthwise and then chop into about 3/4 inch pieces. After your vegetables are all chopped up, you’ll want to rinse them thoroughly to remove any dirt/sand that may have gotten stuck between the layers as it grew. To cook, I simply sauteed them in a tablespoon or two of butter and sprinkled with some garlic salt. In trying to figure out how to handle my first encounter with the leeks, I read somewhere that you only wanted them to soften and not get brown. (As you can see from the picture, I got a little distracted trying to change a light bulb…) With this in mind, one easy way to keep this from happening is to put a lid over your pan and voila! Beautifully cooked leeks. Bon appetit!
Leeks = Very flavorful. Soooo tasty. Mmm.