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.
Prep time5 minutes
4 portions
Ingredients
- 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 |
Instructions
- 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.
- Remove from the heat and serve recipe immediately.
