Leeks Recipes

  • Fingerling Potato Leek Hash with Swiss Chard and Eggs

    Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 2 cups sliced leek (about 2 large)
    • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
    • 2 garlic cloves, minced
    • 1 1/4 teaspoons Spanish smoked paprika, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon coarsely ground black pepper, divided
    • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
    • 4 large eggs
    • 1/4 cup (1 ounce) shredded Gruy√®re cheese

    Preparation:

    Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

    Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

    Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

    Preparation: 1 hour, 30 minutes

    See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
    Jeanne Kelley, Cooking Light

  • Risotto with Kale & Leeks

    Ingredients:

    • 5 cups chicken broth
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)
    • 1 1/2 cups arborio rice
    • 1/4 cup white wine
    • 3 cups coarsely chopped Kale
    • 1/4 cup grated Parmesan
    • 1/8 teaspoon black pepper
    • 6 lemon wedges

    Directions:

    Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

    Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

    Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

    Serve with lemon wedges, and enjoy!

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