- Recipes Home
- Interest Groups
Leeks Nicoise Recipe
|Leeks||12 (Each 1 1/2 Inches In Diameter)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and finely minced|
|Ripe tomatoes||3 , cut in eighths|
|Olives||1⁄2 Cup (8 tbs)|
|Dried basil/1 1/2 tablespoons chopped fresh basil||2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2639 Calories from Fat 574
% Daily Value*
Total Fat 66 g100.8%
Saturated Fat 9 g44.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 713.1 mg29.7%
Total Carbohydrates 500 g166.8%
Dietary Fiber 70.3 g281.2%
Sugars 141.2 g
Protein 56 g112.8%
Vitamin A 1251.2% Vitamin C 829.8%
Calcium 228.6% Iron 435%
*Based on a 2000 Calorie diet
Split the leeks down to but not completely through the root end, separate the layers, and wash the leeks carefully under running water; they'll be sandy.
Bring a large kettle of salted water to a boil and add the leeks.
Cook just until the white part is tender.
Drain the leeks and reserve.
Heat the olive oil in a large skillet.
Add the garlic and cook over low heat for 3 minutes.
Pat leeks dry on paper towels, trim off the roots, and add leeks to the skillet.
Cook over low heat for 5 minutes.
Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste and heat together, covered, for 3 to 5 minutes.
Transfer leeks to a serving platter, pour contents of skillet over them, and cool to room temperature before serving.