Sautéed Leeks and Broccolini with Balsamic Vinegar

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

David Bonom,

Cooking Light

November 2003
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