Looking for that super saucy  “bit on the side”?  Then you will love this gorgeous creamy braised leek side dish, that is the perfect match for free-range pork or grass fed beef cuts

Prep 5 Mins | Cook 15-20 Mins  | Serves 4 people as a side dish


  • 4 medium leeks
  • 2 tbs grassfed butter
  • 4 cloves garlic, minced / chopped
  • ¼ cup organic coconut cream
  • ½  tsp lemon zest
  • Pink Himalayan salt
  • Ground black pepper
  • 1 tsp broth with ½ cup water  (we used Lemon & Herb but you could also use Natural)


  1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
  2. Cut off the root & cut the leeks in half lengthwise and then crosswise into thin .5cm pieces.
  3. Place the leeks in a large bowl filled with cold water and rinse thoroughly.
  4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
  5. Mix your broth. 1 good teaspoon of Gevity Rx Lemon & Herb Bone Broth Body Glue or Gevity Rx Natural Bone Broth Body Glue into ½ cup of water and stir.
  6. Melt the butter (or your alternative) over medium-high heat.
  7. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
  8. Add the coconut cream, broth and zest.
  9. Cover and simmer until the leeks are tender, about 5 minutes.
  10. Remove the lid and cook until the braising liquid thickens, about another 3-5 minutes.
  11. Season with salt and pepper to taste.


  • This delicious creamy sauce is the perfect accompaniment for any organic, grassfed meat or Vego main.
  • To go completely dairy free switch out the grass-fed butter for coconut oil or a butter alternative
  • Choose a quality, organic Coconut Cream that has a good fat content.  Some varieties are watery and won’t work as well.  We use Global Organics as pictured – it’s super thick and tasty.