A leek dish inspired by Angelina of Angelina’s Kitchen
I don’t think I had ever eaten a leek til I moved to the states. There are many varieties of green onions and scallions in Japan but not leeks. The first few times I had it, I only ate the white part. The green stuff just looked too tough to eat. Then we started growing them and Angelina wanted some for her kitchen. I asked her how she normally prepared leeks and I was blown away that she cooked the whole thing. When a leek is super fresh, the green part is tender enough to eat steamed. So don’t you throw away the green part! It is the best part!
Ingredients ( Serves 2)
1 Leek, green part cut into 1 inch sizes
3 Amish Paste Tomatoes, chopped
1 squash, quartered and sliced
1 clove of German White Garlic, crushed and sliced
1/2 tsp dried oregano
1/2 chili pepper
1 Tbsp olive oil
salt and pepper to taste
a little water
a handful of basil
1. Heat the oil add garlic and saute til fragrant. Add squash, leeks, chilli pepper and tomatoes and saute a few more minutes.
2. Add salt, oregano and a little water then cover and simmer on medium heat for 15 minutes.
When everything is tender, mix in the basil.
Serve with rice or bread!