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Katie's Cucina » Recipes » Dairy Free

Sauteed Green Beans & Leeks

Published: Apr 3, 2018 · Modified: Jul 7, 2020 by Katie · This post may contain affiliate links

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Change up your side dish routine and make my easy and unique recipe for Sauteed Green Beans & Leeks.

closeup top view of glistening Sauteed Green Beans & Leeks topped with shredded cheese and title text.

If you celebrate Easter I hope you had a wonderful and blessed Easter. I had all the intentions to post this recipe last week before Easter, but life got in the way. Let’s face it–this was the perfect addition to the Easter dinner table (or really any holiday table); however, I’ll be honest. I never made these for a holiday. I made them for dinner one evening when I had some extra leeks on hand that I was experimenting with. Everyone in my family loved them and I knew I had to share them with my readers.

Sauteed Green Beans & Leeks topped with shredded cheese near bowl of mashed potatoes.

Back to my hiatus story–I disconnected from the computer and enjoyed some much needed family time. My son celebrated his FOURTH Birthday last week (how the heck is that possible)?!? I feel like I just announced on here that he had arrived into our world, and then a few days later we celebrated Easter. Needless to say, it was a very busy week for us. After all the madness was over I instantly looked up when Easter is next yer. Thankfully–it’s almost a month after his Birthday next year. Thank goodness–because this mama is EXHAUSTED! I have a Birthday/Holiday hangover and I really didn’t drink at all!

Sauteed Green Beans & Leeks in bowl topped with shredded cheese near bowl of mashed potatoes and fresh leek.

So let’s talk a little bit about this fantastic and easy side dish recipe. It only requires four ingredients. Okay, six if you count the salt and pepper. The secret ingredient to this recipe is bacon fat. If you love bacon you’ll love these green beans. In fact, if you have a little cooked bacon available you could crumble it on top of these green beans and it would elevate them even more, so! So let’s go back to the bacon fat for a minute. I save ALL my bacon fat drippings. I store it in a glass jar in my refrigerator and refill it when the jar gets to be about half empty. I use a tablespoon or so in my cooking at least a few times a week. I sub it out for oil and it adds so much flavor to a dish!

top view of sauteed Green Beans & Leeks topped with shredded cheese next to fresh leek.

Once the bacon fat is melted I add in the green beans, leeks, garlic, salt and pepper. I place a lid on top and let them simmer on a medium flame for a few minutes. I mix the green beans around every so often until they are soft and to my families liking. You don’t have to cook them this long if you like a crisper green bean. My family, unfortunately, does not. So I tend to cook them until they are soft. It’s all about preference. At the end of the day they will still yield the same great taste! If you want to switch up your side dish routine give my easy recipe for Sauteed Green Beans & Leeks a try!

Sauteed Green Beans & Leeks

Sauteed Green Beans & Leeks

Change up your side dish routine and make my easy and unique recipe for Sauteed Green Beans & Leeks.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 servings
Calories: 72kcal
Author: Katie

Ingredients

  • 1 tablespoon bacon fat
  • 1 lb. green beans trimmed
  • ¼ cup leeks whites and light greens thinly sliced
  • 2 cloves garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Place the bacon fat in a frying pan fitted with a lid. Heat the pan on medium heat. Then add in the green beans, leeks, garlic, salt and pepper. Place the lid on the frying pan and reduce the heat to medium-low. Cook for 3-5 minutes then stir mixing all the ingredients together. Continue cooking with the lid on and stirring every few minutes for a total of 15 minutes (or the green beans are done to your likeness).
  • Divide evenly among plates, and enjoy.

Notes

If you’ve never used leeks before, keep in mind they need to be cleaned very well. I recommend dicing and adding to a bowl of cool water. Then swish them around and pull the leeks out (don’t pour in a strainer). The dirt will be in the bottom of the bowl. Repeat until the water is clear.

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 159mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Curt

    November 08, 2024 at 9:28 am

    5 stars
    I had green beans in the fridge that needed to get used up last night. I was about to go to store for a shallot to throw in the pan.with the beans but noticed leftover leaks in the fridge as well. I did a search for “green beans and leaks” and your recipe appeared. I did not have bacon fat, so I took fat from the bottom of a rotisserie chicken I had on hand. The flavor of the beans was amazing which I attribute to the use of previously cooked fat and longer cooking time, I did cut the cooking time down a total of 6 minutes because I only had half a pound of beans, This recipe is the new standard for green beans going forward.

    Lastly, and without writing a novel, I have a real issue with waisting food (throwing food out because it turned bad). When I can use up what is on hand and turn it into something so flavorful it’s a double home run!

    Thank you, Katie!

    Reply
    • Katie

      November 08, 2024 at 10:47 am

      Curt, I’m so happy you found this recipe too! I also, try not to waste food which I believe is how that recipe came about! Try saving some bacon fat in a jar for future cooking use. It elevates a dish with just a tiny amount used.

5 from 2 votes (1 rating without comment)

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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