Coconut Creamed Leeks
Coconut creamed leeks bring together the finest of flavors and nutritional benefits from the paleo world and put them on the table for all.
Servings 6 people
Calories 165kcal
Cost $10
Ingredients
- 4 leeks green part discarded and white cut into ¼-inch pieces
- 2 tablespoon cooking fat
- 1 cup chicken stock
- 1 cup coconut milk
- A squeeze of lemon juice
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over a medium heat and sauté the leeks in the cooking fat until just soft.4 leeks, 2 tablespoon cooking fat
- Pour in the chicken stock, bring to a boil and let the liquid reduce by half.1 cup chicken stock
- Pour in the coconut milk, season with salt and pepper to taste and simmer to reduce to a creamy consistency.1 cup coconut milk, Sea salt and freshly ground black pepper to taste
- Adjust the seasoning if needed and add a squeeze of lemon juice.A squeeze of lemon juice
Nutrition
Calories: 165kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg