Sweet sauteed Drunken Leeks in a light white wine sauce – a fast and easy side dish that’s delicious.
Thanks for being here
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
I served these drunken leeks with brown rice and chick’n for dinner last night.
There were leftovers, so I had them for lunch today with some more brown rice, two eggs over easy, and some chopped cilantro. Really yummy. And, nice and light.
If you wanted to try this with some sweet onions, that would work well also.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
- 2 tablespoons unsalted butter
- 3-4 small leeks
- 1/2 cup dry white wine
- pinch of salt
- Freshly cracked Black pepper
- Cut the root end and the dark green part of the leek away (these can be saved for making broth at another time). Using the white and light green parts of the leek only, cut down the leek lengthwise. You’ll see that there are layers in the leeks. Rubbing with your fingers, rinse the muddy part that’s between the layers away. Chop the cleaned leeks into small strips.
- Melt the butter in a large heavy bottomed saucepan, add the leeks and saute for 3 minutes over medium heat. Add the wine and a pinch of salt and mix well. Cover and cook for 15 minutes or until leeks are tender.
- Add the pepper to taste, and garnish with chopped parsley, if desired.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.