RECIPE: Leeks Nicoise

Sharon shares a favourite leeks recipe.

Sharon shares a favourite leeks recipe

Besides being good for soil, leeks are wonderful in the kitchen. Here’s my favourite recipe:

RECIPE: Leeks Nicoise

(from Greene on Greens, Workman Publishing, NY, 1984)
The lemon juice, allspice and basil work together to create a most amazing taste, so don’t skip them.


¼ cup olive oil (more or less)
About 1.5 lbs leeks, trimmed of green tops, washed (about 6 large or more that are smaller, about ½” thick)
½ tsp salt
¼ tsp cayenne
2 medium tomatoes, peeled, seeded and chopped
2 cloves garlic, minced
¼ tsp ground allspice
1 tbsp chopped fresh basil
juice of ½ lemon
2 tbsp chopped fresh parsley

Heat oil in a large heavy skillet over medium heat. Add leeks in one layer. As oil starts to bubble, turn the leeks over. Sprinkle with salt and cayenne. Cook 1 minute; reduce heat to medium-low. Cook, covered, until leeks are tender about 10 minutes.

Transfer leeks to a serving dish temporarily.

Add tomatoes to skillet and cook over medium high heat 1 minute, then add allspice, basil and garlic. Cook 1 minute longer. Add the lemon juice and 1 tbsp of the parsley. Stir to mix, and spoon over the leeks. Sprinkle with the remaining parsley. Serve hot or cold.

Serves 4—but I’ve been known to eat the whole thing on my own.