|Serve Hot or Cold|
Recipe adapted from Mexican Everyday
Three weeks of leeks, and then some! Leeks are one of our CSA’s most prolific crops, week after week, and their size requires considerable real estate in the refrigerator. They typically need to pair with other veggies, as in Potato Leek Soup, or with meats or rice. They’re not like broccoli, chard, or carrots. You can’t use up mass quantities of them by simply steaming. My attempts at baking them in various ways have failed: witness the cheesy leek bake. Leeks keep piling up, week after week. Clearly I’m not doing a good job of what my friend Barbara (hi, Barbara!) calls “refrigerator maintenance.”
|Inspiration to Find a Leek Recipe|
The original recipe called for braising the leeks in “a little chicken or vegetable broth, lime juice and salt till tender.” With the type of broth I used (Not-Chick’n), salt wasn’t necessary. Rick Bayless also said to cool the leeks and serve with them with high quality, pre-made tomatillo salsa. We found that the leeks were great warm from the pan as well. The “medium” salsa I bought was quite hot and spicy, but the taste worked surprisingly well with the leeks. Next time I’d find a milder salsa though. During tomatillo season (summer) I’d even try making some.
|Cut Leeks to Size that Fits in your Pan|
Save your braising liquid! The lime-leek-broth combination is great for braising fava beans, or perhaps string beans and other veggies.
We served these with decidedly not-Mexican baked chicken and a green salad. If you have any ideas for using this side dish with other Mexican foods, please share a comment.
serves ~ 4
9 medium leeks (3 bunches)
1 cup Not-chick’n or other broth
2 tbsp. fresh squeezed lime juice
Tomatillo salsa for garnish
Fresh lime wedges for garnish
Trim roots off leeks. Remove withered outer leaves and trim tops to fit in pan. Wash out all dirt, peeling back leaves from top. If there is any question that a leaf might have some dirt under it, peel it back or remove it before cooking. Rinse thoroughly.
Lay leeks in a single layer in electric frying pan. Pour broth over leeks. Add lime juice and stir around.
Cover, bring liquid to boil and braise at a gentle simmer till very tender. This will take 10 – 15 minutes. After about 7 minutes, when leeks are half-done, turn them over to submerge the opposite side in the liquid.
Remove leeks to serving plate. Serve hot, at room temperature, or chilled, with lime wedges and spicy or mild tomatillo salsa.