Braised leeks recipe
- 6-7 medium-sized leeks
- 2 tablespoons butter or extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 3 sprigs fresh thyme
- 1/2 cup dry white wine
- 1/3 cup finely grated cheese (such as Parmigiano Reggiano or Pecorino romano)
- Trim the ends and dark green leaves from the leeks. Cut the leeks in half lengthwise. Place the leeks in a bowl of cold water and soak for 10 minutes. Rinse the leeks well to remove any remaining dirt that is trapped in the layers, but leave the leeks intact.
- Heat the butter or olive oil in a large ovenproof skillet over medium heat. Place the leeks in the pan in a single layer, cut side down and cook until lightly browned, 3 to 4 minutes. Flip the leeks over and cook on the other side until lightly browned, another 3 to 4 minutes. Season with salt and pepper and add sprigs of thyme. Turn the leeks back over so that the cut side is down.
- Preheat the broiler.
- Pour the wine into the pan and stir to deglaze the bottom of the pan, then add enough water to just cover the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are tender when pierced with a knife. Most of the liquid should have evaporated by this time; if not, pour any excess water off.
- Sprinkle the cheese over the leeks. Place under the hot broiler until the cheese has melted and is beginning to brown. Remove from the heat and serve.
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