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- 4 leeks
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, smashed
- 1/4 tsp red pepper flakes (adjust to taste, optional)
- Salt and pepper
- 1/4 cup parmesan cheese (optional)
Prepare the leeks. Trim the root end of the leeks and trim the dark green ends, You want the white and light green sections. Cut the leeks in half lengthwise and rinse well to remove all dirt and debris. Dry well. Slice into ½ inch slices.
Heat the olive and butter over medium-high heat. Once melted, add the smashed garlic clove and red pepper flakes. Cook for 1 minute until fragrant.
Add the leeks and stir to coat. Leave the leeks undisturbed for 3-4 minutes so they can begin to caramelize on the pan. Then continue to saute the leeks, stirring occasionally, until the leeks are tender and beginning to brown and caramelize slightly on the edges. This should take 7-10 minutes. Do not overcook or the leeks can get gummy.
Season with salt and pepper. Top with Parmesan cheese if desired.
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