Braised leeks are a simple, yet perfect accompaniment for a variety of main course dishes. Leeks are sweeter and subtler than onions, and look like jumbo-sized scallions. Although they’re at their best in the spring, they grow year-round, so you can always find them at the supermarket. This recipe makes about four servings.
- 8 small leeks
- 2 tablespoons unsalted butter
- Coarse salt and freshly ground pepper
- 1/2 cup homemade or low-sodium canned chicken stock
- 1/2 cup dry white wine, such as sauvignon blanc
- Finely chopped flat-leaf parsley, for serving
Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.
last updated August 17, 2023