Leeks With Olives And Feta Recipes

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TURKISH BRAISED LEEKS WITH OLIVES



Turkish Braised Leeks with Olives image

Make and share this Turkish Braised Leeks with Olives recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil or 1/2 cup vegetable oil
2 lbs leeks, white and light green parts only,trimmed,cleaned,and thinly sliced (about 10 medium)
2 cups peeled seeded and chopped tomatoes (about 1 pound)
1 cup vegetable stock or 1 cup water
3/4 teaspoon salt, about
ground black pepper
1 pinch sugar
12 -16 pitted black olives
2 -3 tablespoons fresh lemon juice

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the leeks and sauté in until softened, about 10 minutes.
  • Add the tomatoes, stock, salt, pepper, and sugar.
  • Cover and simmer until the leeks are tender, about 30 minutes.
  • Add the olives and lemon juice and simmer another 10 minutes.
  • Serve at room temperature as an appetizer or warm as a side dish.

LEEKS WITH OLIVES AND FETA



Leeks With Olives and Feta image

A highly flavoursome low calorie vegetable dish which is ideal for a Greek-style meal, served with other salads, warm pita bread or warm crusty bread and an assortment of dips. A great dish if you love leeks! This recipe has been adapted from an International Master '1001 recipes for pan or wok' card and has been posted for the 2005 Zaar World Tour. I use my Recipe #135453 when making this recipe. The preparation and cooking times below do not include the time needed for cooling and chilling.

Provided by bluemoon downunder

Categories     Lemon

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

4 roma tomatoes
8 leeks
4 garlic cloves
3 tablespoons olive oil
2 tablespoons lemon juice
150 ml vegetable stock
salt, to taste
fresh ground black pepper, to taste
1 teaspoon caster sugar
50 g kalamata olives, pitted
100 g feta cheese
1 sprig fresh flat-leaf parsley, to garnish
1/2 lemon, cut in wedges to garnish

Steps:

  • Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
  • Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
  • Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
  • Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
  • Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
  • A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

Nutrition Facts : Calories 302, Fat 17.5, SaturatedFat 5.4, Cholesterol 22.2, Sodium 410.7, Carbohydrate 32.7, Fiber 4.7, Sugar 11.1, Protein 7.2

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