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Leeks a La Grecque (Greek Style Leeks)

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“I found this recipe in the May/2005 issue of Cooking Light. Posted for 2005 Zaar World Tour. Cooking time does not include chilling.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
  3. Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish.
  4. Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours.
  5. Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
  6. Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano.

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