Stewed Leeks With Tomatoes Recipes

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STEWED LEEKS WITH TOMATOES



Stewed Leeks With Tomatoes image

Make and share this Stewed Leeks With Tomatoes recipe from Food.com.

Provided by PetsRus

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs leeks
1 medium onion, chopped
1/2 cup olive oil
1 (14 ounce) can chopped tomatoes
2 carrots, finely chopped
2 medium potatoes, peeled and finely chopped
1 stick celery, finely chopped
3 tablespoons parsley, chopped
salt and pepper
1 -2 tablespoon lemon juice

Steps:

  • Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil, cut them in pieces of 3 cm (1 inch) length.
  • In a large pan heat the olive oil, sautee the onion and the leeks for approx 10 minutes.
  • Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
  • Season with salt and pepper.
  • Add 1 cup of water and simmer until tender (20 - 30 minutes) and all the water is absorbed (add more water if required) Remove from heat and stir in the lemon juice, one tablespoon first, taste and add more if you like.

Nutrition Facts : Calories 504.4, Fat 28.1, SaturatedFat 3.9, Sodium 88.8, Carbohydrate 61.1, Fiber 9.1, Sugar 15.2, Protein 7.1

LEEK AND TOMATO GRATIN



Leek and Tomato Gratin image

Provided by Mark Bittman

Categories     easy, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds leeks, preferably slender
1 pound plum tomatoes
1/4 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

Steps:

  • Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
  • Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL



Easy Turkish-Style Leeks Recipe in Olive Oil image

This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.

Provided by Suzy Karadsheh

Categories     Entree     Side Dish

Number Of Ingredients 10

Extra virgin olive oil
3 large leeks, (cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds)
2 to 3 carrots, (peeled and cut into ¼-inch rounds)
3 large garlic cloves, (minced)
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo pepper
2 tablespoons rice, (I used arborio rice, rinsed)
Juice and zest of 1 large lemon
½ cup chopped fresh parsley

Steps:

  • In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
  • Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
  • Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving

SOLE STEAMED WITH TOMATO-LEEK SAUCE



Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Steps:

  • Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
  • Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

SMOKY LENTIL STEW WITH LEEKS AND POTATOES



Smoky Lentil Stew With Leeks and Potatoes image

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

Steps:

  • Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
  • Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
  • Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
  • Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
  • Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
  • Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

  • Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

STEWED GREENS WITH TOMATOES AND MINT



Stewed Greens With Tomatoes and Mint image

This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers' market, like amaranth or purslane, they will work in this dish.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens
Salt
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion, chopped
2 to 4 garlic cloves to taste, minced
2 teaspoons sweet paprika
1/4 to 1/2 teaspoon cayenne
2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh fennel or dill
2 tablespoons tomato paste, diluted in 1/2 cup water
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer - 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.
  • In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 816 milligrams, Sugar 8 grams

BAKED LEEK AND TOMATO



Baked Leek and Tomato image

Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)

Provided by Derf2440

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 vegetable oil cooking spray
4 tomatoes, sliced
4 yellow tomatoes or 4 orange tomatoes, sliced
1 leek, white part only, well washed and sliced on the diagonal
1/2 jalapeno pepper, chopped (optional)
1 salt and pepper
4 tablespoons olive oil
1/4-1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 400F degrees.
  • Spray an oven proof gratin dish with veggie spray.
  • Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
  • Sprinkle with salt and pepper to taste.
  • Sprinkle half the olive oil over all.
  • Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
  • Top with Jalapeno and sprinkle with shredded cheddar cheese.
  • Bake, uncovered,in 400F oven for 30 minutes.

BEEF STEW WITH LEEKS



Beef Stew with Leeks image

Provided by Michael Psilakis

Categories     Beef     Vegetable     Braise     Sauté     Dinner     Meat     Leek     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo

Number Of Ingredients 19

3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
2 pounds beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and cracked black pepper
1/2 large Spanish or sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large leek, cut into thick rounds, washed well in cold water, drained
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons red wine vinegar
3 to 5 cups water
1 fresh bay leaf or 2 dried leaves
1 large sprig rosemary
1 sprig thyme
1 sprig sage
2 cinnamon sticks
Extra-virgin olive oil
Grated orange zest
1 tablespoon roughly chopped parsley

Steps:

  • Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
  • Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

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