Braised Leeks with Parmesan
I once ate a leek prepared this way, and it completely changed my relationship with leeks — I became a full-fledged leek-lover. In the post-frost fields of autumn, when only the hardiest greens remain, it’s the perfect time to rediscover the magic of savory alliums, alongside root vegetables and squash. This is one of my favorite side dishes to make, and it’s loved by everyone. You can even prepare the leeks ahead of time, so this dish can be ready in minutes — just broil with cheese right before serving.
I hope it becomes a staple in your vegetable repertoire!
~Carolyn
Braised Leeks with Parmesam
Ingredients:
4 leeks
2 tablespoons olive oil
½ cup white wine (or vegetable/chicken stock) ½ cup water or more stock (enough to almost cover leeks)
Salt and pepper, to taste
¼ cup grated Parmesan cheese
Directions:
Prep the leeks: Trim off the roots and dark green tops. Slice each leek in half lengthwise. Rinse well and peel off any thick outer layers.
Cook the leeks: Heat olive oil in a large skillet over medium heat. Add the leeks cut-side down and cook until lightly browned, about 3–4 minutes. Flip and brown the other side, another 3–4 minutes. Season with salt and pepper.
Braise: Pour in the wine and scrape up any browned bits from the pan. Add enough water or stock to nearly cover the leeks. Bring to a boil, then lower the heat and simmer uncovered for about 20–25 minutes, until the leeks are very tender and most of the liquid has evaporated.
Broil with cheese: Transfer to an oven-safe dish if needed, cut-side up. Sprinkle with Parmesan and broil until melted and golden.
Serve: Serve warm as a side dish or light main.