Sautéed Leeks and Broccolini with Balsamic Vinegar

To enjoy it at its best, prepare this dish last and serve immediately.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 32 %
Fat 2.9 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 10.6 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 316 mg
Calcium 70 mg


4 center-cut bacon slices
1 pound broccolini, trimmed and cut in half crosswise
2 leeks, halved lengthwise and cut diagonally into 2-inch pieces (about 1 pound)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt


Cook the bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add broccolini and leeks to the drippings in pan; sauté 4 minutes. Add oregano, pepper, and garlic, and sauté 3 minutes. Stir in remaining ingredients, and cook 30 seconds or until liquid almost evaporates. Sprinkle with the crumbled bacon.


David Bonom,

Cooking Light

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note