Author Notes: A little bit of bacon, a handful of raisins and a splash of apple cider vinegar add a smoky sweetness and brightness to the mild flavor of leeks in this very tasty side dish. I served it this time with Viennese Schnitzels, but this side dish is also delicious served alongside fish, poultry and meat or mixed-in into any grains, beans or pasta. - Kukla
Serves 4 to 6
- About 1 teaspoon of vegetable oil
- 2 slices of thick-cut apple-wood smoked bacon
- 4 medium organic leeks (about 11/2 pounds), white and light green part cut in half, washed well; then sliced in about 3/4" pieces
- Kosher salt and freshly ground black pepper
- About 3/4 teaspoon Herbs De Provence, rubbed in the palms of hands
- 1/4 cup raisins
- 1 large or 2 medium shallots, finely chopped
- 4 scallions, green tops separated and reserved, chopped
- 1 tablespoon unsalted butter
- 1/2 cup homemade or low-sodium store-bought chicken stock
- 2 tablespoons apple cider vinegar
- Fresh parsley and reserved green scallion tops, finely chopped for garnish
- Heat oil in a large skillet over medium heat. Add bacon and cook, turning, until crisp, about 6-7 minutes. Transfer bacon to paper towels to drain; let cool and then coarsely crumble.
- Add leeks to bacon drippings in skillet, sprinkle with some salt, a few grinds of pepper and the Herbs De Provence. Cook, stirring often, until leeks are lightly browned and beginning to soften, about 8 minutes.
- Reduce heat to low; add shallots, chopped white part of scallions, raisins and butter. Saute, stirring often, until the shallots are soft, about 5 minutes.
- Add chicken stock to the skillet; increase heat and bring to boil, scraping up any brown bits from bottom of skillet. Reduce heat to medium-low and simmer for a few minutes, until stock has evaporated.
- Stir in vinegar and bacon crumbles; taste and add some more salt and black pepper, if needed; sprinkle with chopped parsley and reserved scallion green tops. Serve warm and enjoy!
- This recipe was entered in the contest for Your Best Leeks