I’ve made no secret about my enthusiasm for the greatness of cucumbers. And as fantastic as they taste raw, fresh cukes are also delicious braised in olive oil and tossed with leeks and dill.
This is just the kind of simple, easy, no-fuss recipe that’s perfect for summer eating. Enjoy!
1½ tbsp. olive oil
1 medium leek cut into 1/2-inch pieces
3 lbs. cucumbers peeled in stripes, halved, seeded and cut crosswise
2 tbsp. water
2 tbsp. chopped dill
Salt to taste
In a large skillet, add the olive oil and the leek. Cook over moderately low heat, stirring until tender, about 4 minutes.
Stir in the cucumbers and the water. Season with salt. Cover and cook over moderate heat, stirring a few times, until the cucumbers are tender, 3 minutes.
Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute. Transfer the cucumbers to a bowl, stir in the dill, and serve either right away (hot) or later (chilled).