📝 About This Recipe
Transform the humble, earthy leek into a melt-in-your-mouth delicacy with this classic French-inspired braise. By slowly simmering the white and light green hearts in a rich bath of butter, dry white wine, and aromatic herbs, the leeks shed their sharp onion bite for a luxurious, silken sweetness. This dish is a masterclass in texture, offering a sophisticated side that feels both rustic and incredibly refined.
🥗 Ingredients
Main Ingredients
- 4 pieces Large Leeks (white and light green parts only, cleaned thoroughly)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil
Braising Liquid
- 1.5 cups Chicken or Vegetable Stock (low sodium)
- 1/2 cup Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 3 pieces Garlic Cloves (smashed and peeled)
- 4 pieces Fresh Thyme Sprigs
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 5-6 pieces Black Peppercorns (whole)
For Finishing
- 1 teaspoon Fresh Lemon Juice (squeezed fresh)
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Prepare the leeks by trimming off the dark green tops (save these for soup stock) and the root ends. Cut the remaining white and light green stalks into 3-inch long cylinders.
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2
Slice each 3-inch cylinder in half lengthwise. Rinse them under cold running water, fanning the layers gently to remove any trapped grit or sand, then pat thoroughly dry with paper towels.
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3
In a large, wide skillet or sauté pan (one that has a tight-fitting lid), heat the olive oil and 2 tablespoons of the butter over medium heat until the butter is foaming.
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4
Place the leeks in the skillet, cut-side down. Sear them without moving for 4-5 minutes, or until the faces are a deep golden brown.
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5
Carefully flip the leeks over using tongs. Add the smashed garlic cloves to the spaces between the leeks and let them toast for 1 minute until fragrant.
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6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine bubble and reduce by half, which should take about 2 minutes.
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7
Add the stock, thyme sprigs, bay leaf, peppercorns, and the remaining 2 tablespoons of butter. The liquid should come about halfway up the sides of the leeks.
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8
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan tightly with a lid.
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9
Braise the leeks for 20-25 minutes. They are done when a paring knife slides into the thickest part of the leek with absolutely no resistance.
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10
Using a slotted spoon, carefully transfer the tender leeks to a serving platter and tent with foil to keep warm.
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11
Increase the heat under the skillet to medium-high. Boil the remaining braising liquid for 5-7 minutes until it reduces into a glossy, syrupy glaze.
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12
Remove the thyme sprigs, bay leaf, and peppercorns. Stir in the lemon juice to brighten the flavors.
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13
Pour the reduced glaze over the leeks. Garnish with fresh chives and a sprinkle of flaky sea salt before serving immediately.
💡 Chef's Tips
Always dry your leeks thoroughly after washing; moisture is the enemy of a good golden sear. If you don't have wine, substitute with extra stock and a teaspoon of white wine vinegar for acidity. Don't rush the braise—low and slow heat is what breaks down the fibrous layers into a creamy texture. If the liquid evaporates too quickly before the leeks are tender, add a splash more stock or water. For a vegan version, use a high-quality vegan butter or simply increase the olive oil and add a touch of nutritional yeast.
🍽️ Serving Suggestions
Pair with a crisp glass of Chablis or the same Chardonnay used in the cooking. Serve alongside roasted chicken or seared scallops to complement the buttery notes. Place atop a bed of creamy polenta or mashed potatoes to soak up the extra glaze. Top with toasted hazelnuts or breadcrumbs for a delightful textural contrast. Serve at room temperature as part of a French-style picnic spread or antipasto platter.