Sautéed Leeks with Mustard and Cumin

Leeks are popular in winter because they are a hardy vegetable and a member of the allium family. Alliums include garlic, onions and leeks, vegetables known for their ability to survive frosty conditions.

Leeks are currently in season, and they are full of phytonutrients, antioxidants that help quell inflammation in the body.

Many people don’t enjoy leeks because they feel that they can’t really cook with them or incorporate them into recipes. Leeks are odd looking as they consist of a long stalk at the end of a slender white bulb.

Try this recipe from Jo Robinson, author of Eating on the Wild Side, for a new experience with leeks.

Ingredients

• 2 organic, medium-size leeks
• ¼ cup organic extra-virgin olive oil
• 1 tsp organic cumin seeds
• 2 tbs prepared mustard
• 1 tsp organic, raw honey

Directions

Trim the bulb ends of the leeks to remove their tiny rootlets. Trim the tops of the leaves, leaving three inches of dark green above the white. Cut the leeks into quarters lengthwise, then rinse well to remove any dirt. Beginning at the root end, slice the white part of the leeks crosswise into 1/4-inch slices, then slice the green portion into narrower, 1/8-inch slices.

Combine the oil, cumin seeds, and green portions of the leeks in a medium frying pan. Sauté over medium-low heat for two minutes, then add the white portions of the leeks and cook for another eight minutes. Stir frequently. Add the mustard and honey and sauté over low heat for another two minutes. Serve hot, cold, or at room temperature.

Learn Why Grassfed is the Obvious Choice – An Interview with Jo Robinson, from the PPNF Journal of Health and Healing, Summer 2013.