Leeks contain the bioactive form of folate called 5-methyltetrahydrofolate (5-MTHF), which is helpful for people who struggle with methylation, a critical detox pathway in the liver that helps eliminate excess estrogen. Olives are rich in the polyphenol phytonutrient hydroxytyrosol, which is being researched for cancer prevention. The spices protect the olive oil from potentially being damaged by being heated, but if you are concerned, substitute coconut oil.
Ingredients
- 4 medium leeks
- ¼ cup extra virgin olive oil or coconut oil, melted
- 2 large cloves garlic, coarsely chopped
- ½ tsp pink rock or gray sea salt
- ½ cup kalamata olives, pitted and halved
Optional Boosters
- 1 Tbsp chopped fresh oregano or 1 tsp dried
- 1 cup finely diced red bell pepper
To Serve
- 1 organic lemon, quartered
How to Make It
- Preheat the oven to 350°F.
- Remove the green leaves of the leeks where they begin to fan out and reserve for when you make soup or broth. Cut the 4 leeks in half so that you have 8 pieces. Halve each piece lengthwise (to make 16 pieces). Rinse well.
- Using the back of a chef’s knife, lightly pound the cut side of the leek to open up the layers.
- Place the leeks in a roasting pan, cut side up, and coat evenly with oil. Sprinkle with garlic, and the oregano if using, and a generous amount of salt. Bake for 25 to 30 minutes.
- Sprinkle the baked leeks with the olives and the red pepper if using. Place in oven about 6 inches from the broiler and broil for 5 minutes or until the leeks begin to lightly brown at the edges.
- Serve hot or at room temperature with wedges of lemon.
