Taste of Thursday with Petite Kitchen: Sautéed leeks and silverbeet with garlic and toasted seeds. For lunch the other day, I made these incredibly simple yet absolutely delicious sautéed leeks and silverbeet with garlic and toasted seeds. As I sat down to eat, enjoying ten quiet minutes to myself, I was pleasantly surprised with how enjoyable […]
Taste of Thursday: Sautéed Leeks and Silverbeet with Garlic and Toasted Seeds
Taste of Thursday with Petite Kitchen: Sautéed leeks and silverbeet with garlic and toasted seeds.
For lunch the other day, I made these incredibly simple yet absolutely delicious sautéed leeks and silverbeet with garlic and toasted seeds. As I sat down to eat, enjoying ten quiet minutes to myself, I was pleasantly surprised with how enjoyable this dish turned out to be. This meal has reminded me, that by using the most basic ingredients, you can truly create something that is beautifully simple.
2 tbsp butter, or olive oil
3 cloves of garlic, roughly chopped
1 small leek, sliced lengthways, then finely sliced
a large bunch of silverbeet*, rinsed and roughly chopped
a large handful of seeds, or nuts
juice of half a lemon
extra virgin olive oil
sea salt
pepper
*you could also use kale, or spinach.
In a large skillet on medium heat, toast the seeds until fragrant. Transfer to a wooden chopping board to cool.
Add the butter to the skillet, and cook until sizzling. Add the garlic, and leeks, then cook while stitting until soft and slightly golden Add the silverbeet, and continue to cook while stirring until wilted. You can add a little water to help this process.
To finish, squeeze the lemon juice on top, drizzle with extra virgin olive oil and season with a pinch of salt and pepper. Scatter the toasted seeds on top.
Serves 1 as lunch, or 2 as a side.
*gluten free
*grain free
*wheat free
*dairy free (using olive oil)
*vegetarian
