Caramelized Leek and Fava Bean Toast

healthyish leek rosemary aleppo pepper lemon zest lemon juice pea bread toast garlic fava bean superpowered

N/A

4 servings

Source

Ingredients

4 leeks, white and light green parts only, sliced in half lengthwise, rinsed well

¼ cup extra-virgin olive oil

Kosher salt

2 tsp. very finely chopped rosemary leaves

1 tsp. Aleppo-style pepper

1 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

2 cups shelled fava beans (from about 2 lb. pods), shelled fresh peas (from about 2 lb. pods), or one 10-oz. package frozen peas, thawed

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt, freshly ground black pepper

4 thick slices whole grain sourdough bread, toasted

1 garlic clove

Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)

Method

Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.

Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.

Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.