15-Minute Stovetop Creamed Leeks

Ingredients

• 3 Tablespoons unsalted butter
• 4 leeks (1/4 inch half moon slices)
• 2 cloves garlic (minced)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• pinch red pepper flakes
• 1/4 cup vegetable stock
• 1/3 cup heavy cream
• 1/2 cup toasted breadcrumbs

Instructions

1. 1

   Before starting, slice off the root end and dark green part of the leek; discard them or save to make homemade stock. Slice in half lengthwise, then cut each half into about 1/4 inch slices (half moons). Rinse well in a bowl of cold water.

2. 2

   Melt butter in a large skillet over medium heat. Add leeks, garlic, a pinch of salt, black pepper, and red pepper flakes. Cook for 3-4 minutes, stirring occasionally.

3. 3

   Prep the toasted breadcrumbs while the leeks saute, and set aside until ready to use.

4. 4

   Add the stock to the pan, stirring to combine, and bring to a simmer for about 4-5 minutes. Then add the heavy cream and continue to simmer for 1-2 minutes until its slightly thickened and the leeks are tender. Taste test for salt levels throughout the cooking process!

5. 5

   Transfer to a serving bowl and top with toasted breadcrumbs, if using.