Braised Leeks with Tomato & Olives

    40 minutes

    Onion-family vegetables offer cancer-fighting compounds and antioxidant flavonoids; they also seem to help lower blood pressure and levels of cholesterol.

    1 person made this

    Serves: 4 

    • 4 medium leeks (750g total), roots and dark green ends trimmed
    • 3 teaspoons olive oil
    • 3 cloves garlic, minced
    • 2 large tomatoes, diced
    • 1/2 cup Kalamata olives
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Make 4 lengthways cuts in each leek with a sharp paring knife, starting 3 cm above the root end. Soak the leeks in several changes of warm water until thoroughly clean. Pat dry.
    2. Heat the oil in a large nonstick frying pan over moderate heat. Add the leeks, turning until well coated. Add the garlic and cook for 1 minute or until tender.
    3. Add the tomatoes, 1/2 cup water, the olives, parsley and basil, and bring to the boil. Reduce to a simmer, cover and cook for 10 minutes or until the leeks are fork-tender. Serve warm or at room temperature.

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