Tender Braised Leeks Side (Printable)

Leeks gently cooked in a flavorful broth for a tender and savory side dish suitable for all meals.

# What You'll Need:

→ 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 needed)
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)

# How To Make It:

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

# Tips from dashanddishes:

01 -
  • The leeks become melt-in-your-mouth tender without losing their delicate onion sweetness.
  • Its a hands-off dish that looks elegant enough for company but easy enough for a quiet Tuesday.
  • The pan juices turn into a light, buttery sauce that makes you want to soak up every drop with bread.
02 -
  • Dont skip rinsing the leeks thoroughly, I once bit into grit and it ruined an otherwise perfect bite.
  • If your leeks are very thick, cut them into quarters lengthwise so they cook evenly and dont stay tough in the center.
  • Keep the heat low during braising or the liquid will evaporate too fast and the leeks will scorch instead of turning tender.
03 -
  • Use the dark green tops to make vegetable stock instead of tossing them, they add amazing flavor.
  • Let the leeks rest in the pan for a minute after braising so they soak up every last bit of the sauce.
  • If youre serving guests, you can braise the leeks an hour ahead and reheat them gently before plating.

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