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Leeks with Bacon

This leeks and bacon dish is a simple but distinctive side dish that’s perfect with roast meats or grilled chops – or even crusty Italian bread.
  • 20 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Leeks with Bacon


  • 60 grams Bertolli Originale buttery spread
  • 100 grams bacon or pancetta finely chopped
  • 750 grams leeks finely sliced washed and patted dry
  • 75 ml hot vegetable stock
  • salt
  • pepper

Nutritional facts

Energy (kcal)236 kcal
Energy (kJ)987 kJ
Protein (g)4.4 g
Carbohydrate incl. fibre (g)12.4 g
Carbohydrate excl. fibre (g)10.9 g
Sugar (g)3.5 g
Fibre (g)1.5 g
Fat (g)19.1 g
Saturated fat (g)5.2 g
Unsaturated fat (g)13.0 g
Monounsaturated fat (g)7.3 g
Polyunsaturated fat (g)5.7 g
Trans fat (g)0.0 g
Cholesterol (mg)17 mg
Sodium (mg)266 mg
Salt (g)0.67 g
Vitamin A (IU)1922 IU
Vitamin C (mg)9.9 mg
Calcium (mg)54 mg
Iron (mg)1.85 mg
Potassium (mg)204 mg


  1. Melt the Bertolli spread in a frying pan, add the pancetta (a popular Italian deli meat) or bacon and stir-fry on a medium heat until crispy. Stir in the leeks, season with salt and pepper and stir-fry for a couple of minutes. Add the vegetable stock, lower the heat, cover with a lid and simmer gently for 10 minutes until the leeks are soft.
  2. Remove from the heat and serve recipe immediately.