Farmers’ Formula: Recipes From the Market

The Ingredient: Leeks

The leek has a storied history for such a modest sounding vegetable. It is one of the national emblems of Wales, the reason for which seems to have been muddled in history, although it is believed that Welsh soldiers wore leeks in their helmets during a battle with the Saxons in the 15th century as a way to distinguish friend from foe.

Even before the leek saw war, it was prized among the Romans and Greeks for its beneficial properties for the throat. Aristotle was a big believer in the veggie’s health power, and it is said that the Roman emperor Nero ate leeks daily to make his voice stronger (all the better to dictate with, no doubt).

Along with cousins onion and garlic, the leek belongs to the Allium family of vegetables, known in the nutrition realm mostly for its heart-health savvy. One of the flavonoids present in leeks, kaempferol, has been shown to protect our blood vessel linings against damage as well as promoting the relaxation and dilation of those blood vessels. The antioxidant polyphenols present in leeks in impressive concentrations also work to protect blood vessels and blood cells from oxidative damage. High amounts of B vitamin folate further support the cardiovascular system.

The Recipe: Alton Brown’s Grilled Braised Leeks

This is one of Food Network celebrity chef Alton Brown’s recipes, but it is so simple and good that I feel compelled to pass it along unadulterated. Alton is known for his to-the-point, easy but delicious, beefed-up Americana cuisine, and these grilled and braised leeks are no exception. Serve these as a side with grilled fish or shrimp at your next cookout.

4 large leeks, dark green sections removed

2 tablespoons bacon drippings

Heavy pinch kosher salt

1 tablespoon balsamic vinegar

Crumbled bacon and goat cheese, as an accompaniment, optional 

Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.

Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese, and serve!