Leeks are delicious in soups and mixed with other veggies such as green beans.
  • 1 tbs. butter
  • 2 leeks, use the white and lighter green parts only, cut them into slices (about 2 cups)
  • 1.5 lbs. Green beans (use fresh ones, trimmed)
  • ¼ cup white wine or low-sodium chicken broth
  • 1 tbs. Fresh tarragon, chopped
  • ½ tsp. each salt and pepper 
In large saucepan or skillet pan, melt butter at a medium heat and add leeks.  Cover and cook – stir occasionally until leeks are soft (about 5 min.).  Remove from pan, cover to keep warm.  

To same pan or skillet, add green beans, wine ¼ cup water, tarragon, salt and pepper.  Cover and cook, stirring occasionally until beans are tender (about 7 minutes).  Uncover and cook until water reduces a little – about 1 min.  Serve on platter with reserved leek mixture poured over top of beans.  Serve with grilled fish or chicken for a light and quick spring meal.

(Recipes adapted from Womans’ World Magazine, 4/12/10)

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