Leeks à la Grecque (Greek-Style Leeks)

Leeks à la Grecque (Greek-Style Leeks) Recipe
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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 28 %
Fat 3.6 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 19 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 3 mg
Sodium 439 mg
Calcium 116 mg


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


Preheat oven to 400°.

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.

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.

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.

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.

David Rosengarten,

Cooking Light

May 2005
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