Leeks with Mustard
Servings
2Serving size
4 ounces leeksThis recipe can be multiplied. Cold leftovers go well on sandwiches or in salads – or reheat gently.
Ingredients
| 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 |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.