Buttered Leeks


Leeks are a relatively new food to me – a couple years ago I picked up a bunch as my “new grocery item of the week” and we all fell in love with them. They have been purchased and consumed with regular ferocity ever since.

I have used it for leek and potato soup, and we all adore leeks in eggs with a little bit of cheese … but this past week I started to explore other options for leeks because I knew this fabulous little vegetable had to be able to shine on its own.

And I found it.

Buttered leeks, guys. They are amazing. We can’t get enough of them. Even the boys go crazy for these, which is kind of funny and really sad because Paul and I could finish these with gusto.

These buttered leeks are so simple. Leeks, butter, parsley and salt. That’s it! Adjust the quantities to fit your waistline comfort, but here is how I have been making them in abundance;

Buttered Leeks

Buttered Leeks


  • 4 lbs leeks
  • 1/2 cup butter
  • 1 tsp salt
  • 1 tsp dried parsley


  1. Thoroughly wash leeks. Slice into strips, keeping in mind the size you slice them is the size you will need to pick up with a fork and eat. (!)
  2. Place butter in large saucepan and turn heat to medium-low.
  3. Once butter has melted add leeks to pan, and stir to spread the butter.
  4. Cover pan and let leeks get tender, about 10 minutes. Stir a couple times in between to make sure nothing is sticking to pan.
  5. Sprinkle salt and parsley generously over the buttered leeks, serve hot.

I have very slowly been collecting very favorite recipes that make Sunday dinner meal prep a breeze (it is typically the day we have company for a meal, but with Sunday morning meetings it makes preparing a meal a bit of a balancing act to have to rush home and put a meal on the table … ) ANYWAYS – these buttered leeks are now going to be added to my official Sunday dinner meal plan as a beautiful, colorful side dish.

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