Cut off and discard the root and dark green leaves of the leeks. Wash the remaining light green and white part and cut into ¼” rounds. Set aside.
Heat the oil and butter in a large skillet over medium-high heat.
Add the leeks and cook, stirring occasionally, for 8 minutes or until it’s just beginning to brown.
Stir in the thyme, garlic, salt and pepper and cook for a further 2 minutes or until the leeks are soft.
Serve and enjoy.
Wash your leeks after cutting the stem to remove all the dirt. When cutting the leeks, make sure you remove the green part of the stem, although it may seem like you’re wasting most of the vegetable, the green parts are very tough and not edible.
Butter is very helpful for maintaining and enhancing the flavor of the leeks which is why it’s paired with olive oil in this recipe.
Make sure you keep an eye on the leeks as they are cooking as you don’t want them to burn. Burnt leeks also cause an unpleasant bitter flavor.