Sauteed Green Apples and Leeks
To clean leeks thoroughly, soak them in cold water for five to 10 minutes, then lift them out of the water, leaving the dirt behind.
- Servings: 4
Source: Martha Stewart Living, February/March 1993
- 2 large leeks, white part only
- 2 teaspoons unsalted butter
- 2 large green apples, such as Granny Smith, quartered, cored, and thinly sliced
Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
In a medium saute pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.
Melt remaining teaspoon butter, and add apple slices. Turn heat to high, and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan, and toss together to combine. Serve immediately.