koko's corner

The root end is left intact and the leeks are split down to the root. They are then cleaned under running as they can be sandy.

Cook the leeks in boiling salted water until the white end is tender. 

Drain, trim off the root and pat dry with paper towels.

Put the olive oil in a large skillet. Add the the garlic, cook for a few minutes then add the leeks. Cover then cook for about 5 minutes.

Then add the tomatoes, olives, basil, parsley and the salt and freshly ground black pepper. Cook for about 5 minutes more.

Put on a serving platter and cool to room temperature before serving.

This was perfect with some leftover grilled Porterhouse steak. 

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Leeks Nicoise

vegetables

12  leeks each 1 1/2 inch in diameter
1/4 cup olive oil; best quality
1 large clove garlic; peeled finely minced
3 ripe tomatoes; cut into eights
1/2 cup nicoise olives
2 teaspoons dried basil; or
  1 1/2 tablespoons fresh basil; chopped
2 tablespoons chopped parsley
  freshly ground black pepper

Leave the roots on the leeks for now, but trim away 2 or 3 inches of the
toughest tips of the green leaves. Split the leeks down to but not
completely through the root end, separate the layers, and was the leeks
carefully under running water; they'll be sandy.

Bring a large kettle of slated water to a boil and add the leeks. Cook just
until the white part is tender. Drain the leeks and reserve.

Heat the olive oil in a large skillet. Add the garlic and cook over low
heat for 3 minutes. Pat leeks dry on paper towels, trim off the roots, and
add leeks to the skillet. Cook over low heat or 5 minutes.

Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste
and heat together, covered, for 3 to 5 minutes.

Transfer leeks to a serving platter, pour contents of skillet over them,
and cool to room temperature before serving.

Notes:  The Silver Palate Cookbook

Yield: 6 servings


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And that's that.