Credit: the following recipe is from Camilla Marcus’s new book My Regenerative Kitchen (Chelsea Green) and printed with permission from the publisher. Photography © Ben Rosser.
Camilla says: “To be honest, you’ll want to eat these leeks even plain, but let’s discuss gremolata. This condiment is typically a mix of oil, garlic, lemon, and parsley. I am obsessed with sorrel, which is such an underused, vibrant leafy green. In this gremolata, it brings a unique citrus note, but you can substitute dandelion greens, basil, tarragon, or parsley. Make the gremolata so it has at least 5 minutes to sit and meld ?avors, but note that it is most vibrant and best eaten fresh, so don’t let it sit for too long. Spoon over as much as you want on top of your leeks while they are still hot. You can plate it up, but I equally enjoy serving it right out of the skillet at the table.“
Makes 4 to 6 servings
Ingredients
Gremolata
- 1 tablespoon minced preserved lemons (store-bought or homemade)
- 1 bunch (50 g) sorrel, chopped
- 1 tablespoon dried currants or any sweet dried fruit, like cherries
- 1 garlic clove, grated
- 1 tablespoon chopped salted pistachios
- 3 tablespoons avocado oil
Leeks
- 3 leeks
- 3 tablespoons avocado oil, plus more as needed
- Sea salt and freshly ground black pepper
- 1/4 cup (60 ml) chardonnay vinegar or sherry vinegar
- 1 tablespoon honey
Method
- To make the gremolata, mix the preserved lemon, sorrel, currants, and garlic in a small bowl. Fold in the pistachios and avocado oil and set aside.
- Thoroughly clean the leeks. Trim off the dark green parts and the very bottom of the stem with the roots, all of which you can save for making stock. Slice the light green and white parts lengthwise into 6 batons.
- Heat the avocado oil in a large cast-iron skillet over medium-high heat. Once hot, place the leeks cut side down in the pan and cook until golden brown, about 7 minutes, then ?ip each piece using a spatula or tongs. Season with salt and pepper. Add extra oil if needed, and when the other side is similarly golden brown, another 7 minutes, turn the heat down to medium-low and add the vinegar and honey to the pan. Be careful of ?are-ups when adding the vinegar, as it may spray a little once it hits the hot pan, but lowering the heat before adding it will help. Continue cooking for about 10 minutes, until the vinegar and honey gently poaches and fully cooks the leeks.
- Remove from the heat and transfer the leeks to a serving plate, cut side up. Spoon the gremolata over the leeks and serve.
PRO TIP: The gremolata is a great topping for any grilled or sautéed vegetables. I also love it spooned over frittatas or galettes.
About the book
My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne, New York City’s first certified zero-waste restaurant.
With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west~bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen.
Discover more healthy and delicious recipes here.
