Step 1
Cut leeks in half, vertically, then slice into 3 inch sections. Put the many layers of 3 in sections into cold water and wash thoroughly (leeks are dirty and sandy!) Remove from water and let drain in a colander

Step 2
Meanwhile melt the butter in a large saucepan or dutch oven over medium low heat. Once melted, add the leeks. Stir and add a pinch of salt. Cover the pan with a lid and cook slowly for 10 minutes, removing lid every so often to stir and check progress

Step 3
After ten minutes, the leeks will be tender, but swimming in their own juices. Remove the lid, and continue to cook over medium low heat for another 10 minutes, or until much of the juice has evaporated and the leeks are tender, coated in a buttery sauce.

The secret to this leeks recipe is keeping it simple.

King Richard Leeks, prized for their elegant and tender white shafts, transition gracefully into vibrant, flat green leaves. These leeks exude a delicate onion-like aroma and provide a mild, sweet flavor accompanied by a tender yet slightly crunchy texture. Their impressive length and well-proportioned stems make them a striking addition to a diverse array of dishes. King Richard Leeks can be savored in classic leek and potato soup, braised to perfection as a flavorful side dish, or incorporated into savory pies and quiches. These leeks also enhance the taste of chicken, fish, and beef with their subtle, fresh layers of flavor. Grilling or roasting can bring out their inherent sweetness, making them a delightful component in warm, comforting meals.

We love this simple buttery melted leeks recipe from Chef Ollie because of how it highlights the sweet, earthy flavors of this special seasonal crop.

Head over to the Fresh Harvest shop to pick up some King Richard Leeks from Rodgers Greens and Roots Farm

Learn more about Ashley Rodgers and her Douglasville Farm here!