Leeks à la Greque

This image courtesy of Mark T. Shapiro

Cooked this way, leeks are delicious hot or cold. They can be served as a vegetable or as part of an antipasto buffet.

NotesTo clean leeks, fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.

Make ahead: This dish can be made ahead and served chilled.

Serves4 to 6

Cooking Methodslow cooking



Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet, Formal Dinner Party

Recipe Courseantipasto/mezze, side dish

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Five Ingredients or LessYes


Taste and Textureherby, juicy, spiced, tangy, tart, winey

Type of Dishvegetable


  • 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes)
  • ¼ cup (50 ml) olive oil
  • 2 tbsp (25 ml) coriander seeds
  • 1 tsp (5 ml) cracked black peppercorns
  • ½ tsp (2 ml) coarse sea salt
  • ¾ cup (175 ml) dry white wine
  • 2 bay leaves


  1. Place leeks in slow cooker stoneware.

  2. In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil. Pour mixture over leeks, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until leeks are soft.

  3. Using a slotted spoon, transfer leeks to a serving dish. Pour cooking liquid into a saucepan and, over high heat, bring to a boil. Boil rapidly for 5 minutes until sauce has reduced by half. Strain over leeks. Serve immediately or cover and chill thoroughly.


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