Braised leeks with tomato & olives

Braised leeks with tomato & olives


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About this recipe: Onion-family vegetables offer cancer-fighting compounds and antioxidant flavonoids; they also seem to help lower blood pressure and levels of cholesterol.

Janet Mitchell

Serves: 4 

  • 4 medium leeks (750g total), roots and dark green ends trimmed
  • 3 teaspoons (15ml) olive oil
  • 3 cloves garlic, minced
  • 2 large tomatoes, diced
  • 1/2 cup Kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh Italian basil

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Make 4 lengthways cuts in each leek with a sharp paring knife, starting 3 cm above the root end. Soak the leeks in several changes of warm water until thoroughly clean. Pat dry.
  2. Heat the oil in a large nonstick frying pan over moderate heat. Add the leeks, turning until well coated. Add the garlic and cook for 1 minute or until tender.
  3. Add the tomatoes, 1/2 cup water (125ml), the olives, parsley and basil, and bring to the boil. Reduce to a simmer, cover and cook for 10 minutes or until the leeks are fork-tender. Serve warm or at room temperature.

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