Leeks à la Grecque (Greek-Style Leeks)

Photo: Jan Smith

Braised in a piquant blend of red wine vinegar, olive oil, and herbs, and then chilled, these leeks are a fine make-ahead Parisian side dish.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 28%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 19g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 3mg
  • Sodium: 439mg
  • Calcium: 116mg

Ingredients

  • 4 leeks (about 2 pounds)
  • 1 cup water
  • 3 tablespoons red wine vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 3 fresh marjoram sprigs
  • 3 fresh oregano sprigs
  • 1 (3-inch) cinnamon stick
  • 1 cup chopped seeded tomato
  • 2 tablespoons chopped pitted kalamata olives
  • 1/4 cup (1 ounce) feta cheese, crumbled
  • 1 teaspoon finely chopped fresh marjoram
  • 1 teaspoon finely chopped fresh oregano

Preparation

  1. Preheat oven to 400°.
  2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end, and rinse with cold water. Arrange the leeks in a single layer in the bottom on a 9-inch pie plate.
  3. Combine water and next 6 ingredients (through cinnamon) in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, and bake at 400° for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks; reserve cooking liquid. Cool leeks to room temperature. Cover and chill 2 hours.
  4. Place the cooking liquid in a small saucepan; bring to a boil. Remove from heat; strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
  5. Place 2 leek halves on each of 4 small plates; top each serving with 1/4 cup tomato and 1 1/2 teaspoons of olives. Drizzle 1 tablespoon reserved liquid over each serving, and divide cheese evenly among plates. Sprinkle evenly with chopped marjoram and chopped oregano.
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