Braised Leeks
User Reviews
4.8
12 reviews
Excellent
Braised Leeks
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While these braised leeks are truly the most perfect spring side dish, I also need you to know they are currently Poppys fav vegetable and she's eating them like candy! A win for everyone involved!
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Ingredients
- 6 medium leeks
- 2 tablespoons olive oil extra virgin
- Kosher salt and freshly cracked black pepper
- ½ cup dry white wine (like sauvignon blanc or chenin blanc)
- ½ cup freshly grated parmesan
Instructions
- Prep the leeks by cutting the root ends about ⅓ inch and removing all of the dark green leafy park of the leeks on top. Then cut in half lengthwise. Keeping the leeks in tact, transfer them to a bowl and them thoughougly rinse them to remove all dirt. Once clean, give a final rinse and remove to a clean towel to dry off.
- In a wide, heavy bottom skillet or braiser, heat the olive oil over medium heat. Place the leeks in the pan into an even layer, cut side down, and cook until they are lightly browned, 3 to 4 minutes. Use a pair of tongs to move them every few minutes to ensure they don't stick. Using the tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes more. Season with salt and pepper. Flip the leeks back over so that the cut side is down and pour in the wine. Scrape up any brown bits on the bottom of the pan, then add enough water or stock to just cover the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are fork tender. Most of the liquid should evaporate at this point
- Preheat the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, carefully pour it off. Sprinkle the Parmesan over the leeks. Place the skillet/braiser into the broiler for 2-3 minutes until the cheese has melted and is beginning to turn golden brown. Remove from the heat and serve. Adjust salt and pepper to taste. Garnish with lemon juice if desired.
Notes
- When you're buying leeks, look for medium sized leeks that are HUGE. If the outer layers are super tough, you can discard them while cleaning to ensure that the leeks are super soft when serving.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
11mg
(4%)
Sodium
247mg
(10%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2334IU
(47%)
Vitamin C
16mg
(18%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 247mg | 10% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2334IU | 47% |
| Vitamin C | 16mg | 18% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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