Our CSA box arrived yesterday (which by the way was 68 degrees out, simply perfect) . Filled with apples, potatoes, beets, micro greens, kale, baguette, collard greens, pea shoots and leeks. I can't wait to experiment with the pea shoots. But last night, we had leek and it was tasty.
One of my favorite and simplest ways to prepare leek is to slow cook it and serve with a nice crusted bread. Blue cheese or goat cheese crumbled on top. Leek toast along with this brussels sprouts salad and a large glass of wine was just what I needed.
adapted from: Smitten Kitchen
- 3 large leeks, sliced lengthwise and then cut into 1/4 inch slices
- 2 tablespoons unsalted butter
- 1 tablespoon of olive oil, plus extra for bread
- coarse salt
- freshly ground pepper
- 1/2 inch slices of bread of your choice (I used a french baguette as that is what I had in the kitchen)
- 2 ounces of blue cheese, crumbled
Cut leek lengthwise and then into 1/4 inch slices. Fill large bowl of water and submerge leek into the bowl. Mix the leek around with your hands, the dirt will fall to the bottom and the leek will rise to the top. Transfer leek to a new bowl.
Heat a large skillet over medium. Add butter and olive oil. Add the wet leek slices. Sprinkle with 1/2 teaspoon of coarse salt and freshly ground pepper to your taste. Reduce heat to low, cover, and cook for approximately 25 minutes. Taste and adjust seasoning.
Brush bread slices with olive oil. Sprinkle with coarse salt and place under broiler for a few minutes (watch this, broilers go fast). Place leek on top of toast and crumble on the blue cheese.