Sauteed Leeks And Peppers Recipes

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SAUTEED LEEKS



Sauteed Leeks image

Make and share this Sauteed Leeks recipe from Food.com.

Provided by Darkhunter

Categories     Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 bunches leeks
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon tarragon
1/2 teaspoon ground coriander
1/2 teaspoon salt
black pepper

Steps:

  • Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
  • Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
  • Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
  • Reduce heat to medium.
  • Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
  • Serve and enjoy.

SAUTEED LEEKS AND PEPPERS



Sauteed Leeks and Peppers image

Make and share this Sauteed Leeks and Peppers recipe from Food.com.

Provided by dicentra

Categories     Peppers

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

cooking spray
3 medium leeks, sliced
1 small yellow bell pepper, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 teaspoon bouquet garni
salt and pepper

Steps:

  • Spray large skillet with cooking spray; heat over medium heat until hot.
  • Add vegetables to skillet; spray with cooking spray.
  • Cook, covered, over medium heat until vegetables are wilted, 5-8 minutes.
  • Stir in bouquet garni and cook, covered, over medium heat until vegetables are tender. Season to taste with salt and pepper.

SAUTEED LEEKS AND CABBAGE



Sauteed Leeks and Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

SAUTEED LEEKS



Sauteed Leeks image

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

2 tablespoons olive oil
10 leeks (white part only) cut in 2-inch pieces, washed thoroughly
10 peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup water
Juice and zests of 1 lemon
Salt and freshly ground pepper

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 CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

BROCCOLI & CAULIFLOWER STEM AND LEEK SAUTé RECIPE BY TASTY



Broccoli & Cauliflower Stem And Leek Sauté Recipe by Tasty image

Here's what you need: broccoli, cauliflower, leek, olive oil, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

broccoli, stem from one head
cauliflower, stem from one head
leek, top half of one stock
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Shave the stems of the broccoli and cauliflower with a box grater.
  • Chop the top half of the leek.
  • Heat the oil in a medium frying pan until shimmering], then add the broccoli, cauliflower, leeks, salt, and pepper. Cook the vegetables for 5 minutes until tender.
  • Serve over salad, on bagels, or mixed in with any base you like.
  • Enjoy!

Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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  • Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
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