SAUTEED GREEN APPLES AND LEEKS
This combination of tart green apples and sweet leeks nicely complements our Citrus Marinated Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
- In a medium saute pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.
- Melt remaining teaspoon butter, and add apple slices. Turn heat to high, and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan, and toss together to combine. Serve immediately.
SPRING GREENS AND LEEK GRATIN
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb's quarters.
Provided by David Tamarkin
Categories Casserole/Gratin Butter Leek Arugula Spinach Coriander Lemon Milk/Cream Parmesan Bread Vegetarian Side Spring Entertaining
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
- Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
- Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
- Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.
SAUTéED GREEN APPLES AND LEEKS
Found this German recipe on one of my favorite vegetarian websites. Leeks & apples go quite well together so I'm looking forward to trying this. When i do get to it, I'm thinking of adding a bit of fresh sage. Posted for the Zaar World Tour
Provided by justcallmetoni
Categories Apple
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Split the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well several times and dry. Cut lengthwise into thin strips, about 2 inches long.
- In a medium skillet (nonstick is best) over medium heat, melt teaspoon of margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
- In the same pan, melt the remaining teaspoon of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
- Return the leeks to the pan and toss together to combine.
- Serve immediately.
Nutrition Facts : Calories 102, Fat 2.2, SaturatedFat 0.4, Sodium 32.2, Carbohydrate 21.7, Fiber 3.5, Sugar 13.3, Protein 1
SOUTHERN COOKED GREENS
Steps:
- In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
SAUTEED LEEKS
Chuck Hughes' sauteed leeks are a fast and super tasty side dish.
Provided by Chuck Hughes
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
- Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams
Nutrition Facts : Calories 132, Fat 5 grams, SaturatedFat 1 grams, Sodium 138 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams
SAUTEED GALA APPLES AND LEEKS
Make and share this Sauteed Gala Apples and Leeks recipe from Food.com.
Provided by Melanie B.
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil to medium high heat in a non stick skillet. Add leeks and cook until tender, about 5 minutes. Add apples, salt, pepper, and fennel seeds. Cook for another 4-5 minutes until apples soften.
- Lower heat to medium low and add honey & vinegar. Cook for 1 minute. Remove from heat and serve.
SAUTéED LEAFY GREENS
Steps:
- Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don't pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
- Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they've shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you're using them.
- Serve hot, seasoned with lemon juice and freshly ground black pepper.
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