Caramelized Leeks (3 ways)

Step 1

Trim and clean the leek

Step 2

Cut the leek either lengthwise, into medallions or slice very thinly

Step 3

Sprinkle 1/4 teaspoon of salt over the cut side of the leeks.

Step 4

Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.

Step 5

Place the leeks in the skillet with the cut side (the center) facing down and cover with a lid. Cook for approximately 10 minutes.

Step 6

After 10 minutes if the leeks are golden and soft, flip them and cook another 10 minutes uncovered on the other side.

Step 7

They are ready when both sides are golden and the leek is fork tender.

Step 8

Sprinkle 1/4 teaspoon of salt over the cut side of the leeks.

Step 9

Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.

Step 10

Place the leeks in the skillet with the cut side (the center) facing down and cook for approximately 10 minutes.

Step 11

After 10 minutes if the leeks are golden and soft, flip them and cook another 10 minutes uncovered on the other side.

Step 12

They are ready when both sides are golden and the leek is fork tender.

Step 13

Add 2-3 tablespoons of oil to a non-stick or cast iron skillet and heat to medium.

Step 14

Add the finely sliced leeks and a 1/4 teaspoon of salt. Stir the leeks to mix and then continue stirring every 2 minutes or so, but keep a close eye on them in between.

Step 15

Continue cooking and stirring frequently for about 20-25 minutes. Add more oil if the pan feels dry.

Step 16

They are read once they're evenly golden and have significantly reduced in volume.