2 cups chopped leek greens (from 3-4 long leek stocks)
1 tbsp. avocado oil
1/2 tsp sea salt
– Preheat oven to 425 degrees. Chop the green part of each leek stalk into 1/2 inch rounds. Place chopped leeks in a salad spinner, rinsing with water, and spinning dry.
– Transfer leeks into a baking pan, sprinkling with 1/2 tsp sea salt, and tossing with 1 tbsp. avocado oil.
– Place the leeks in the oven to roast for 10-15 minutes until crispy and browned. Roast a few minutes longer if needed. Keep an eye on the leeks as they roast checking a few times to be sure they are not burnt.
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