Pan-Fried Leeks with Lemon and Herbs

Thoroughly wash the leeks, making sure to remove any dirt trapped between the layers. Slice the white and light green parts of the leeks into 1/4 inch thick rounds.

Heat the olive oil in a large skillet over medium heat.

Add the sliced leeks and garlic to the skillet. Cook, stirring occasionally, until the leeks are softened and slightly caramelized, about 15-20 minutes. Adjust heat if needed to prevent burning.

If the leeks start to stick to the pan, add a splash of vegetable broth to deglaze the pan and create some steam.

Stir in the thyme, salt, and pepper. Cook for another minute to release the aroma of the herbs.

Remove the skillet from the heat and stir in the lemon juice, lemon zest, and fresh parsley.

Serve the pan-fried leeks warm as a side dish or light meal.