Tender Braised Leeks Side (Printable)

Gentle braised leeks infused with herbs and broth for a flavorful, tender side dish.

# Ingredient List:

→ Vegetables

01 - 4 large leeks, trimmed and thoroughly cleaned

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 garlic clove, finely minced

→ Liquids

04 - 1 cup vegetable broth (gluten-free if required)
05 - 2 tablespoons dry white wine (optional)

→ Seasonings

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Garnish

09 - 1 tablespoon chopped fresh parsley (optional)
10 - Zest of 1/2 lemon (optional)

# Steps:

01 - Slice the leeks in half lengthwise and rinse thoroughly under running water to remove any grit.
02 - In a large skillet or sauté pan, melt the butter over medium heat, then add minced garlic and cook for 1 minute until fragrant without browning.
03 - Place the leeks cut-side down in the pan. Season evenly with salt, black pepper, and thyme.
04 - Pour in the vegetable broth and white wine if using, then bring to a simmer.
05 - Cover the pan, reduce heat to low, and braise for 25 to 30 minutes until the leeks are tender and most liquid is reduced.
06 - Uncover the pan and increase heat to medium-high for 2 to 3 minutes to slightly thicken the sauce if desired.
07 - Transfer the leeks to a serving dish, spoon the pan juices over them, and garnish with parsley and lemon zest if preferred.

# Expert Advice:

01 -
  • The leeks soften into something almost creamy, with a mild sweetness that pairs with nearly anything on your table.
  • It looks impressive but requires very little active work once everything is in the pan.
  • The braising liquid becomes a delicate sauce you can spoon over grains, toast, or roasted proteins.
02 -
  • Leeks hold onto dirt like a grudge, so slice them first and rinse thoroughly or youll end up with gritty bites that ruin the texture.
  • Dont rush the braising, low and slow is what turns them silky and sweet instead of stringy and harsh.
  • If your leeks are enormous, quarter them lengthwise so they cook evenly and fit better in the pan.
03 -
  • Let the leeks sear cut side down before adding liquid, it creates a caramelized layer that adds complexity to the final dish.
  • Taste the braising liquid before serving and adjust the salt, sometimes the broth is salty enough on its own and you wont need more.
  • If the sauce reduces too quickly, add a few tablespoons of water to keep the leeks from drying out.

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