Leeks with Tomato Glaze and Olives Recipe | @Atkins

Leeks with Tomato Glaze and Olives Recipe


Atkins Leeks with Tomato Glaze and Olives
12.3g
Net Carbs
Prep Time: 15 Minutes
Style:Mediterranean/Greek
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.7g

Protein

6.2g

Fat

2.3g

Fiber

114.8cal

Calories

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INGREDIENTS

  • 0 1/4 cup Tap Water
  • 2 tbsp Tomato Paste
  • 2 tbsp Red Wine Vinegar
  • 0 1/2 tsp Salt
  • 0 1/2 tsp, ground Thyme (Dried)
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 2 tablespoon Extra Virgin Olive Oil
  • 6 each Leeks
  • 6 each Black Olives

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

Cooking Tip

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