One Pot Leek Pan

I wasn't really sure what I should call this in English, but in Greek it is Πρασοσέλινο or Πρασοτηγανιά, Πράσο means Leek in Greek. In our house we don't call it Πρασοσέλινο, because that means Leek and Celery and we don't make it with Celery, so we call it Πρασοτηγανιά which means Leek Pan, so there you go, the reason I gave it this name above, The One Pot Leek Pan :)

This also has a meat component to it, we like to use little chunks of pork, the same kind you would use when making souvlaki, pork meat from the back leg. You could also use your favorite sausage cut into pieces.

I hope you give it a try, it is really tasty and something our family eats at least once every 2 weeks, the only other thing that I make that we eat more often is Pizza and Pasta :)

This recipe is so simple, really just 2 ingredients, I also add a few optional ingredients, but they are to your taste and can easily be added or not included at all.

1 Pan with lid

Knife

Cutting Board

Colander

Ingredients: (for 4 people)

800 grams (1 1/2 pounds) of pork meat, 200 grams for each person

or you can go a little lighter and have 1/2 a kilo or 1 pound of pork

1 Kilo (2 pounds) of Leeks

a dash of olive oil

Optional:

3 spicy little peppers

1/4 cup white wine

1 Tablespoon of Tomato paste

Lemon

Feta

Bread

1. Chop your Leeks in Halve dividing the darker colored leaves from the lighter colored part of the leek, also remove the bottom roots and any unsightly tops that are broken or brown.
2. Rinse and soak very well in water with a dash of vinegar to be sure to remove any dirt, Drain.
3. Cut into cubes about 1 inch thick.

I am using a non stick pan and therefor do not need a lot of oil to fry my meat, use your judgement in how much oil you will need in your pan to safely fry your meat without burning it.

1. Cut your pork into bite size pieces.
2. Season with salt and pepper.
3. Preheat pan with oil.
4. Fry the cubed pork pieces until you see them change color halfway up each piece of pork (see second photo)
5. Flip your pieces over, they should be nice and brown on the first side.

After flipping your meat you can add a few additional ingredients if you wish

1. We like ours spicy, so I add these 3 little peppers (pictured above) from our garden to the pan, whole with out any chopping and it gives it just enough heat to be tasty, you could also use chili pepper flakes or maybe a little paprika.
2. Add a dash of wine, when I have an open bottle of white wine I will add a 1/4 cup of white wine at this stage and allow it to "cook off" with the meat for about 5 minutes.
3. Want it a little Saucy? Add a Tablespoon or 2 of Tomato Paste, I do this sometimes as well, just a scoop of tomato paste to the meat, swirl it around to get a little brown flavor to it for about 2 minutes and then add some water to your pan, so the paste won't burn. You will be adding more water in the next step, but do be aware that when adding tomato paste it has a tendency to burn so keep an eye on your pan.

1. Add enough water to cover the meat half way
2. Add the dark green part of the Leeks to your pan first, Cover and cook until slightly softened, about 10 minutes.
3. Add the light part of the Leeks next, sprinkle some salt on top of the leeks.
4. Cover and cook until fully cooked 30 to 45 minutes.
5. Most of the liquid will cook off, keep an eye on your pan just to make sure the bottom doesn't dry out.
6. It is finished cooking when the leeks are nice and soft.

The best part of this simple meal is that it is so simple! No need for a starch to make it more filling, except for a slice of bread and some feta cheese and you are good to go! OHH... almost forgot, give a squeeze of lemon juice before serving, delicious!