Sauteed Leeks with Pinenuts

Servings

about 1 1/2 cups

COOKING TIME

30 Minutes

This recipe can be multiplied but does not make very good leftovers.

1 tsp. Olive oil

1 Tbsp. Pine nuts

2 small (about 8 ounces) Leeks (washed well and sliced crosswise)

1/8 tsp. Salt

1 to taste Black pepper

Place the olive oil in a large skillet over medium-high heat. Add the pinenuts and cook carefully until they are golden brown.

Add the leeks and cook, stirring frequently, until they begin to soften. Add the salt and pepper and cook for another 2 minutes. Serve.

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

This recipe is safe for those who are lactose intolerant.

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

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

This is NOT a low sodium recipe.

Leeks are so complex. Sweet and a bit spicy at the same time. The pinenuts give this a lovely roasted flavor.

William Shakespeare, Playwright