• 4Servings
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Leek is a vegetable that belongs, along with onion and garlic. The edible part of the leek plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Check out our Mediterranean way‏ of preparing them. You can serve this dish cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken.

Bon appétit…


Main ingredients:


Calories (kcal)
Saturated Fat (g)
1.9 g
Total Fat (g)
14.3 g
Cholesterol (mg)
0 mg
Sodium (mg)
45.8 mg
Dietary Fiber (g)
4.2 g
Sugars (g)
12.3 g
Protein (g)
3.5 g
Total Carbohydrate (g)
36.8 g

Step by Step method


1. Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.

2. Fry the garlic and sugar in hot oil for 2 minutes, or until the sugar becomes slightly caramelized.

3. Add the leeks and turn them, over medium heat, to color them lightly. Sprinkle with lemon juice, salt, and barely cover with water.

4. Stew gently over very low heat until the leeks are tender and the liquid is reduced. About 10 minutes and serve them hot or cold.