Cut the darker green, tougher ends of the leeks off -- a little of the light green part is okay. (Save the dark green portions for making stock another time.)
Slice the leeks lengthwise, and keeping the halves intact, gently clean them under cold running water. (Leeks are almost always dirty, as the white portion grows completely underground.) Dry the leeks well and set aside.
In a small bowl, combine the sherry, stock, garlic, and lemon juice.
Coat the bottom of a large sauté pan with olive oil, place it over high heat and sprinkle it with salt and pepper. Once it's hot, add the leeks, round side down. If you don't hear a sizzling sound, the pan is not hot enough -- wait for the sizzle! Now sprinkle the flat side with salt and pepper.
Once the bottom has nicely browned, after a couple of minutes, use a fork, to carefully flip the leeks over.
Pour the sherry mixture evenly into the pan, and add the butter, breaking it into a few pieces over the leeks.
Bring to a boil, turn the heat to low and simmer until the liquid has almost completely reduced. You should have 1 to 2 tablespoons of liquid left in the pan, about 7 minutes.
Sprinkle with a bit more salt and pepper, and top with freshly grated lemon zest. (You can serve the leeks this size, or cut them into smaller pieces -- but either way, serve them with a knife, as they can be a bit fiberous, even when they're tender.)
Calorie count is only an estimate.
Keywords unique vegan sides, vegetarian sides
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