Boistfort Valley Farm
Community Supported Recipe Box

Sautéed Green Apples and Leeks


  • 2 large leeks, white part only
  • 2 teaspoons unsalted butter
  • 2 large apples, quartered, cored, and thinly sliced


dish: side
season: spring

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 sauté 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.