Strong saute

The Welsh believed that the leeks on their helmets strengthened them for war. The concept was a little off, but they weren't completely wrong. Leeks boast vitamins B6 and C and carotenoids - all powerful antioxidants that can help provide energy and boost muscle recovery.

This relative of the onion has a mild, sweet flavor that makes it versatile enough to serve lightly braised with lean meats and omelets, or simmered in soups and stews. To get the most from this recipe, choose cylindrical sheaths, slice lengthwise and wash overlapping layers under running water.

View the recipe and cooking instructions

Leek & Corn Sauté
(Serves 2)
1 tsp. olive oil
1 leek, washed and sliced into 1⁄4-inch pieces
2 ears fresh sweet corn, cut off cob
1⁄4 tsp. garlic powder
1⁄4 tsp. dried dill weed 1 tsp. lemon juice

1. Heat oil in a saucepan over medium heat; add leek slices
and corn kernels. Sprinkle with garlic powder and dill weed. 2. Sauté for 3-4 minutes until leeks are bright green, and corn and leeks are tender.
3. Remove from heat and top with lemon juice.

NUTRITION FACTS (per serving):
126 calories, 3.5 g protein,
24.5 g carbs, 3.5 g fat,
3 g fiber, 0 mg cholesterol,
23 mg sodium, 5 g sugar