Posted in Recipes

Tender Buttered Leeks

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Amines (L), Oxalates (*), Salicylate (L), grain free



2 leeks *

2 tablespoons butter, divided

1/2 teaspoon salt



  1. Trim off and discard the root ends of the leeks. Cut the leeks in half lengthwise and wash, and then slice  crosswise into bite-size pieces.  .
  2. In a large frying melt 1 tablespoon of the butter. Add leeks and sprinkle with a little salt,
  3. Cover and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender. This can take up to 30 minutes.
  4. Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks.
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