Braised Leeks 1

Course : Vegetables
Serves: 4
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2 medium leeks -- including greens, sliced 1/2 inch rounds
1 small yellow onion -- diced
1 medium parsnip -- diced fine
4 cloves garlic pressed
2 tablespoons olive oil
3 large bay leaves -- (3 to 4)
1/2 cup dry white wine -- (or hot water)
8 cups mixed cubed root vegetables: scrub -- trim and dice
1/2 cup minced flat leaf parsley
12 pieces halves of dried tomatoes -- soaked or not, chopped
28 ounces can of crushed tomatoes
12 cups very hot water
1/3 cup minced fresh herbs (sage, oregano, majoram, thyme and rosemary)
2 cups chopped collards -- kale, or red Swiss chard
1 teaspoon Sea salt
1/2 teaspoon freshly ground black pepper

Preparation / Directions:

Saut‚ leeks, onions and parsnip in olive oil on medium heat, for about 10 minutes. Add garlic and cook for a few more minutes. The first three vegetables especially will have caused a glazing on the bottom of the pan. This is good! Deglaze with the wine or water. Add the bay leaves at the same time. After a minute or two, add all other ingredients through the hot or boiling water. Bring to a boil, reduce to low and cover for 10 or15 minutes, depending upon size of vegetables. Stir in herbs and greens and cover for about 10 more minutes. Add salt and pepper. Variations: Add 1 Tablespoon green chili powder or 2 teaspoons smoked chipotle chili powder. When fresh herbs are unavailable, use 2 or 3 Tablespoons of crushed dried herbs. Add 2 teaspoons dried crushed basil or 1 handful fresh, minced. Add 2 cans garbanzo beans.


Nutritional Information:

934 Calories (kcal); 31g Total Fat; (29% calories from fat); 22g Protein; 142g Carbohydrate; 0mg Cholesterol; 1132mg Sodium

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