3 leek greens (the top dark green part) sliced thin, cross-wise
⅓ cup low sodium chicken broth
Crisp the bacon: Heat 1 tablespoon olive oil in a skillet on medium heat. Add bacon, cook for about 5 minutes, then flip to cook until both sides are browned, about 10 minutes total cooking time.
Let the bacon cool: Remove the bacon from the pan, and set aside to cool on a paper towel. Break the bacon into bite sized bits when it has cooled, and divide the bacon bits into 2 equal portions.
Begin cooking leek greens: Pour excess bacon grease out of the skillet, but leave a bit! Heat the other tablespoon of olive oil in the skillet on medium high, then add the sliced leek greens. Stir to combine the leek greens with the oil.
Simmer with broth: When the leek greens begin to sizzle a bit, stir in the chicken broth. Bring the liquid to a boil, then reduce heat to simmer. Simmer covered on medium low for at least 20 minutes.
Add bacon back to skillet: After the simmering time, remove the cover, stir in half of the bacon bits in with the leek greens. Reserve a bit of the bacon to sprinkle on top when serving.
Finish cooking: Cook the leek greens with the bacon bits uncovered for a few minutes to let the flavors meld and have more liquid absorbed.
Serve: Use a slotted spoon to serve the leek greens with bacon. Pass the reserved bacon so each person can add a bit more on top of the dish, and enjoy with the rest of your meal!
This recipe uses the dark green leek tops that are often discarded after prepping leeks for other recipes.
Leaving a bit of bacon grease in the pan for sautéing the leeks helps add additional flavor.
Keywords: leek greens, bacon, greens and bacon, ways to use leek tops