Sautéed Leeks and Broccolini with Balsamic Vinegar

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

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 32%
  • Fat: 2.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 10.6g
  • Fiber: 1.5g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 316mg
  • Calcium: 70mg


  • 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


  1. 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.
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