Things You'll Need:
- Oil, coconut or olive
- Sugar or Splenda
- Salt
- Water
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Step 1
Cut the leek down the center, lengthwise. Fan the root end so that the leaves open and splay apart. Remove any sand and grit trapped, by washing the leek very well. Dry the washed leaves well to avoid a hazard when adding to the hot oil in a later step.
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Step 2
Put the leaves on a cutting board and use a chef's knife to cut crosswise. This will yield small crescent shaped pieces. For best results, use all of the white portion and a small amount of the green stalk for your recipe.
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Step 3
Place enough oil in a frying pan to coat the bottom and bring up the heat to medium low to medium. As the oil heats, sprinkle a small amount of salt over the leeks to help draw out the moisture. Sprinkle a fair amount of sugar or Splenda, for those concerned about sugar content, over the leeks.
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Step 4
Put the prepared leeks into the frying pan and sauté. Once the leeks have wilted slightly, add some water to the bottom of the frying pan and cover. Reduce the heat to low and allow to steam and cook. Stir the contents periodically.
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Step 5
Keep an eye on the leeks. Don't let them burn but allow them to reach a golden brown. At this point, the leeks will be a pile of stringy mush. That is how they should look so don't worry.
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Step 6
Remove them from the heat and add to your recipe. Top an omelet or stuff one. They also go very well with hash browns for a special breakfast.
