Looking for a new spin on serving up leeks, Asian veggies and preserved lemons? Check out this tasty side that combines them all!
Leeks are very delicious and a popular gardener’s choice of crop. They tend to all mature at the same time, leaving a PLENTIFUL leek harvest. I’ve written many recipes for tasty ways to enjoy leeks including: Leek & Risoni Balls, a classic Leek & Potato Soup and a hearty Cauliflower & Leek Soup perfect for winter. My blog on how to freeze leeks has also been a popular one.
This recipe calls for fresh leeks and was first created by me for In Your Backyard: Urban Harvest back in 2018, a special edition of NZ Life & Leisure magazine.
Focusing back to leeks however, be sure not to waste the green leafy tops from your leeks! While my instructions say ‘discard’, I only mean that with regards to meal prep for this particular dish. Keep any veggie leftovers in an airtight bag in the freezer for homemade vegetable stock at a later time.
Lemony Leeks & Thyme
Serves: 3-4 as a side
Ingredients
- 1 medium leek
- 1 bok choy
- 1 Tbsp preserved lemons, minced
- 1 Tbsp oil
- 4 Tbsp water
- 1 Tbsp fresh thyme, finely chopped
- 50g feta
- ½ tsp pink peppercorns, crushed
- extra fresh thyme, to garnish
Method
- Trim darker green leafy tops off leeks and discard*. Cut white stems in half vertically from the base, then into quarters again vertically, forming long ribbons. Cut bok choy in a similar fashion, although you may choose to keep leafy greens. Slice into ribbons of similar size to the leeks to assist with even cooking. Outer bok choy layers with bulbous ends may need to be sliced several times.
- Separate the ribbons into a bowl of cold water and rinse to remove any dirt residue. Drain.
- Prepare preserved lemons by running a knife between the skin and the flesh. Discard flesh and finely dice rind, mashing with the back of a fork.
- In a large fry pan over medium heat, add oil, leek and bok choy ribbons, preserved lemon and thyme. Toss to coat. Add water, lower heat slightly, cover and cook until tender – approx 10 minutes. Occasionally stir so the stems don’t stick and brown. Add more water if necessary.
- Transfer into a serving bowl. Scatter crumbled feta, sprinkle with pink peppercorns and garnish with sprigs of fresh thyme from your garden.
