January 21, 2019
Braised Leeks with Tomato and Coriander

Braised Leeks with Tomato and Coriander

by Berkeley Wellness  

Leeks, the aristocrat of the onion family, have a sweet, mellow onion flavor and when gently cooked, a very tender, delicate texture. Serve these as a side dish, part of a buffet, or as an appetizer.


  • 6 medium leeks (2 pounds total), roots removed and dark green ends trimmed
  • 1 can (14½ ounces) diced tomatoes
  • 1 teaspoon grated orange zest
  • ⅓ cup orange juice
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • 6 Gaeta or Calamata olives, pitted and coarsely chopped
  • 2 tablespoons chopped cilantro


  1. Halve the leeks lengthwise. Soak the leeks in a bowl of warm water, gently pulling back the top several inches of the layers to get the dirt that usually lodges right where the leek starts to turn green. Use several changes of warm water until there is no grit remaining in the bottom of the bowl. Lift the leeks out of the water and pat dry.
  2. In a large nonstick skillet, combine the tomatoes, orange zest, orange juice, oil, garlic, coriander, and salt, and bring to a boil over medium heat. Add the leeks, cover, and cook until fork-tender, turning them occasionally, about 15 minutes.
  3. Stir in the olives and cilantro. Serve warm, at room temperature, or chilled.
Makes 4 servings.

Nutrition per serving: 150 calories, 4g total fat (1g saturated), 4g dietary fiber, 27g carbohydrate, 3g protein, 400mg sodium.

A good source of: fiber, folate, magnesium, potassium, vitamin B6, vitamin C.

Also see Dilled Potato-Leek Soup.