Recipe: Buttered Leeks

Buttered Leeks

Recipe by Chef Paola Villafane
Demonstrated at Decatur Farmers Market on June 28, 2017



  1. Chop leaves and roots off of the leeks.
  2. Split leeks from top to bottom and rinse with cold water. Slice leek halves into diagonal pieces.
  3. Store leeks in a bag in the fridge for at least two hours, or over night.
  4. Melt half a stick of butter in a sauté pan and add leeks.
  5. Cook leeks for 3 minutes, stirring gently, then add salt and pepper (and other spices of choice) to taste. Continue to stir gently for 5-7 more minutes.



Community Farmers Markets