Leeks with Tomato Glaze and Olives
12.3g
Net Carbs
1.7g
Protein
6.2g
Fat
2.3g
Fiber
114
Calories
Ingredients:
- 1/2 teaspoon Salt
- 1/2 tsp, ground Thyme (Dried)
- 6 each Leeks
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Tap Water
- 2 tablespoons Tomato Paste
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 6 each Black Olives
Directions:
- Mix water, tomato paste, vinegar, salt, thyme and sugar substitute; set aside. Cut leeks into diagonal slices 1 1/2 wide and cook in lightly salted boiling water for 3 minutes, until crisp-tender. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Cook leeks for 5 minutes, until lightly golden. Set leeks aside on a plate and reduce heat to low.
- Add tomato paste mixture to skillet and cook 2 to 3 minutes until slightly thickened. Return leeks to pan, add olives and stir to combine. Cover and cook 10 minutes, until leeks are very tender. Cool to room temperature before serving. May be prepared in advance and refrigerated.
