Go Back
Soft melted leeks in a ramekin

Melted Leeks

So soft they’ll melt in your mouth, these leeks are the perfect flavorful accompaniment to just about any recipe. (If you can resist eating them all on their own!)
Course Components
Servings 2 portions
Calories 228 kcal


  • 1 large leek
  • 4 tablespoons unsalted butter
  • ½ to 1 teaspoon sea salt (depending on preference)


  • Prepare the leek by cutting off the roots, then peeling off the outermost leaf.
  • Slice the leek thinly until you’ve gotten through the white and very pale green stalk, and are approaching the point where the leaves turn dark and split off.
    Thinly slicing the white part of a leek on a wood cutting board
  • Measure the sliced leeks; you should have approximately 2 cups per leek. (Don’t worry about being super precise, but if you have significantly more or less, adjust the salt and butter accordingly.)
    Glass measuring cup showing 2 cups of sliced leeks
  • Wash the leeks very well under cool running water. Use your fingers to break up the ringed segments so that each strand is separate.
    Rinsing sliced leeks under running water
  • Melt the butter in a large pan on medium heat. Once it’s melted, add the salt and stir.
    A large pat of butter melting in a pan
  • Add the leeks into the pan, then turn the heat up to high.
    Pouring sliced leeks into a large pan with melted butter
  • Cook the leeks on high for 3-4 minutes, stirring constantly, until they soften.
    Softened leeks in a large pan on the stove
  • Reduce the heat to low and cook uncovered for about 45 minutes, stirring occasionally. By the end of this time, the leeks will be meltingly soft and delicious.
    Soft melted leeks in a ramekin