Risotto-Style Leek Greens

{AIP, Paleo, Low Carb/Ketogenic, Low-FODMAP, Coconut-free}

Elegant comfort food: Risotto-Style Leek Greens served over fresh asparagus + pan fried wild salmon and crispy fried salmon skin.

Risotto-Style Leek Greens make for a memorable meal that marries the texture of the traditional rice dish with the nutritional vigor of fresh leek greens.

Leeks have a lot to offer in the way of vibrant health and, like their cousin garlic, much of their healing power comes from their sulfur-containing compounds, like the phytonutrient allicin. The existence of allicin is good news, especially for those of us battling infections. That’s because allicin is anti-bacterial, anti-viral AND anti-fungal. Boom baby! 

Leeks also contain kaempferol, a natural flavonol that broccoli, kale, and cabbage also get to boast about.  Research has linked karmpferol to a lower risk of multiple chronic diseases as well as decreased chances of cancer. If you’re following a low-FODMAP diet, you can still enjoy all the health benefits of this allium by using the green part of the aromatic stalks. Keep the pale remainders for making bone stock, or for feeding other family members.

My kitchen mantra: waste not, want not.

My Risotto-Style Leek Greens are an excellent way to enjoy a hearty portion of this healing aromatic. Similar method to how you make Risotto, the leek greens are prepared by adding ladles of hot stock throughout the cooking process. The end result is greens with a soft and creamy texture. Using bone stock, and slowly cooking it down, creates a greater depth of flavor that’s loaded with gut repairing nourishment.

85-2nd-leek

Ingredients: (serves 2)

  • 4 cups of thinly sliced leek greens
  • 2 tablespoons of duck fat, ghee or other oil (Note: ghee is an AIP reintroduction)
  • 3 cups chicken or turkey bone-stock
  • 1/4 teaspoon sea salt, or to taste

Method:

  1. Slice the green part of the leek down the middle into halves and rinse them out under water to remove any dirt or mud.
  2. Slice the leek into 1/4″ half rounds.
  3. Heat the bone-stock in a small pot until hot, turn down the heat and keep warm.
  4. Heat the fat/oil in a large skillet over medium high heat.
  5. Add the leeks and cook, stirring every couple of minutes, until they’re just starting to get a caramel color here and there.
  6. When the pan seems to be getting “too hot” and the leek greens are beginning to color, add in 1/2 cup of bone stock and stir well.
  7. Continue to add the stock as needed, one ladleful at a time while stiring the leeks.
  8. Once tender, add the salt and remove from the heat. Serve over tastiness, be it veggies or meat or both.
  9. Give thanks, this food heals!

Meal Inspiration:

As a sauce, Risotto-Style Leek Greens pairs wonderfully with wild salmon, red meats, asparagus, and mashed root vegetables. It’s also makes a comforting side dish topped with a generous spoonful of yummy fat such as spicy unfiltered olive oil (AIP option) or grass-fed butter or ghee if you’re rocking’ the diary fats (AIP reintroduction.)

May you eat well, live well, be well!     Xx Kat

“The wish for healing has always been half of health.” ~Lucius Annaeus Seneca

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