Leeks with Mustard



Serving size

4 ounces leeks
15 Minutes

This recipe can be multiplied. Cold leftovers go well on sandwiches or in salads – or reheat gently.

Leeks with Mustard


2 tsp. Olive oil
1 large Leeks
2 tsp. Dried or rubbed sage
1 tsp. Dijon mustard
1/8 tsp. Salt
1 to taste Black pepper
1/4 tsp. Sugar


Split the leeks lengthwise and rinse well. Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.

Put 2 teaspoons of the olive oil in a large skillet over medium heat. When hot, add the green part of the leeks. Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).

Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently. When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and cook for about 2 to 3 minutes.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Leeks cook really fast. In this recipe I wanted them to have some texture and by keeping the heat lower they will wilt and soften but will still have some “bite.” Keep the heat a little lower with the leeks for this recipe.

"Anyone that's ever had their kitchen done over knows that it never gets done as soon as you wish it would."

Ronald Reagan, Actor