Leeks, a member of the onion family, are mild and sweet. Cooking them slowly in liquid develops their subtle flavor. The addition of shallot, white wine, and a hint of garlic turns this dish into the perfect accompaniment for a Paleo main course.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 medium shallot, diced
• 2 garlic cloves, minced
• 2 large leeks, roots and top green portions removed
• ½ cup dry white wine or Chicken Broth
• Freshly ground black pepper, to taste
1. Preheat oven to 200 degrees.
2. Heat olive oil and shallots in a covered cast iron skillet over medium heat for one minute. Stir in garlic and continue cooking for one minute. Move the garlic and shallots to the sides of the pan to make room for the leeks in the center. Cut leek stems in half lengthwise and place in pan, cut side down. Cover and cook for two minutes, turning once.
3. Remove from heat and turn leeks cut side up. Spread shallot and garlic evenly on top of leeks. Add wine or chicken broth to pan. Cover with foil, place in oven, and steam for 45 minutes. Leeks are done when they are tender and fragrant. Remove from oven and cool for five minutes. Cut leeks in half widthwise before serving. Sprinkle with freshly ground pepper.
