Crisp Sauteed Leeks
Instructions:
These leeks make a nice jumble on top of any fillet of fish
or chicken breast, and they’re easy. But you must work
quickly to get them to brown and crisp properly. The
most common mistake is overcrowding the pan, which
will result in the leeks steaming rather than sautéing;
work in batches if you must. If you want to season these
after frying, dust them with a little five-spice powder, chaat masala
, gram masala
, or other fragrant spice blend . Other vegetables you can use: thinly sliced shallot or red onion rings.3 or 4 leeks (about 11/2 pounds), trimmed and
cleaned
3 tablespoons neutral oil, like grapeseed or corn
2 tablespoons thinly sliced garlic (optional)
Salt and freshly ground black pepper
TIME: 30 minutes
, gram masala
, or other fragrant spice blend . Other vegetables you can use: thinly sliced shallot or red onion rings.
- Cut the leeks into 3-inch lengths and then slice lengthwise into thin shreds . Pat dry thoroughly with paper towels.
- Put a large, wide skillet over medium-high heat. When hot, add the oil and the garlic if you’re using it.
- Cook for just a few seconds until fragrant, then throw in the leeks, turn the heat up to high, and sprinkle on some salt and pepper.
- Use a spatula to turn the leeks over as they cook; they will cook quickly, and you want them to brown and crisp rather than steam. Cook in batches if you have a small skillet, transferring the crisp leeks to paper towels to drain. (Now is the time to sprinkle with spices if you like.)
- Serve immediately.