Sautéed Broccolini with Caramelized Leeks
Broccolini is a refreshing change-up from broccoli. If you haven’t tried it, you should give it a chance. It has a nice texture, color, taste and is very easy to prepare. Leeks are a cousin to scallions but are larger and more yellow. In this dish the leeks are sautéed which caramelizes and sweetens them while still adding an “oniony” kick. The leeks yellow color with the green broccolini is a simple pairing of beauty and flavor.
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Wash and dry the leek. Cut off top 1″ and then cut leek in half lengthwise.
Thinly slice each half as shown above. Discard bottom 1″.
Heat a large pan on medium high heat with olive oil. Once oil is heated, add the leeks.
Cook the leeks for 5-6 minutes until slightly browned and caramelized. Using tongs, give the leeks an occasional toss. Transfer to a plate or bowl.
While leeks are cooking, prepare the broccolini. Trim bottoms and cut any fat spears in half lengthwise to make spears a similar thickness.
Using the same pan, give a quick wipe-down with paper towels and then add enough water to the pan so that the broccolini will be partially submerged and heat on medium-high until boiling. Turn down heat to a medium simmer and carefully add broccolini.
Cook broccolini for 5 minutes.
Remove broccolini from heat and transfer to a colander or plate. Immediately run cold tap water over broccolini and add ice cubes to stop the cooking and lock-in the beautiful green color.
Once again using the same pan, add olive oil and heat on medium high. When oil is heated, add both the broccolini and leeks. Reheat for approximately 2-3 minutes. Season with salt and pepper.
Transfer to a platter or bowl.
Sauteed Broccolini with Caramelized Leeks
Ingredients
- 1/2 Cup Water for steaming Broccolini
- 2 Tablespoons Olive Oil divided
- 1 Leek washed, trimmed and sliced
- 1 Bunch of Broccolini approx. 20 spears
- Kosher Salt and Freshly Ground Pepper to taste
Instructions
Leek
- Wash and dry leek. Cut off top 1”. Cut Leek in half lengthwise and then slice both halves. (see above picture)
- Add 1 tablespoon oil to a large pan and heat on medium high. Once heated add the leek slices.
- Cook for 5-6 minutes, until leeks become browned. Using tongs, give a stir or two.
- Season with salt and pepper.
- Set aside.
Broccolini
- Using the same pan, give a quick wipe-down using paper towels.
- While leeks are cooking, trim 1/2” off bottom ends and cut any fat spears in half lengthwise. (Ideally, all spears should be the same size).
- Add enough water to the pan so that the broccolini will be partially submerged. Heat to boiling and then turn down heat to a medium simmer.
- Once water is simmering, carefully add the broccolini and cook for 5 minutes.
- Remove from heat and transfer broccolini to a colander or plate. Immediately run cold tap water over broccolini and add ice cubes to stop the cooking and lock-in the beautiful green color.
Assembly
- Using the same pan, remove the water, give a quick wipe down with paper towels again and add 1 tablespoon olive oil to the pan. Heat on medium-high. Once heated, add the cooked broccolini and leeks and reheat for approximately 2-3 minutes until heated through using tongs to stir a couple of times.
- Season with salt and pepper to taste.
- Transfer to a platter and serve.
Notes
Recipe created by me.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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