Roasted Leeks with Olives and Garlic is one of my favourite vegetarian recipes from my latest book, Hot Detox! From a nutritional standpoint, here's why...
Leeks contain the bioactive form of folate called 5-methyltetrahydrofolate (5-MTHF), which is helpful for people who struggle with methylation, a critical detox pathway in the liver that helps eliminate excess estrogen. Olives are rich in the polyphenol phytonutrient hydroxytyrosol, which is being researched for cancer prevention. The spices protect the olive oil from potentially being damaged by being heated, but if you are concerned, substitute coconut oil.
I hope you enjoy this tasty combo as much as I do. Bon appétit!
4 medium leeks
1/4 cup extra virgin olive oil or coconut oil, melted
2 large cloves garlic, coarsely chopped
1/2 tsp pink rock or gray sea salt
1/2 cup kalamata olives, pitted and halved
1 Tbsp chopped fresh oregano or 1 tsp dried
1 cup finely diced red pepper to serve
1 organic lemon, quartered
1) Preheat the oven to 350°F.
2) Remove the green leaves of the leeks where they begin to fan out and reserve for when you make soup or broth. Cut the 4 leeks in half so that you have eight 4-inch sections. Halve each piece lengthwise, and rinse well. You should now have 16 pieces.
3) Using the back of a chef’s knife, lightly pound the flat side of the leek to open up the layers.
4) Place the leeks in a roasting pan, flat side up, and coat evenly with oil. Cover with garlic, and the oregano if using, and sprinkle liberally with the salt. Bake for 25 to 30 minutes.
5) Sprinkle the olives over the leeks, as well as the red pepper if used. Place in the oven about 6 inches from the broiler and broil for 5 minutes, or until the leeks begin to lightly brown at the edges.
6) Serve hot or at room temperature with wedges of lemon.
This recipe makes 8 servings and it will keep in the fridge for 3 days.