Simple Braised Leeks

1. 1
   prep · ~5 min

   Trim and wash the leeks.

   1.Trim off the dark green tops and root ends from 4 medium leeks.

   2.Halve each leek lengthwise.

   3.Rinse thoroughly under cold running water, separating layers to remove all dirt and grit.

   4.Pat dry with a clean kitchen towel.

   TIPLeeks hide a lot of dirt between layers — don't skip the rinsing. Fan the layers open under the tap.
2. 2
   saute · ~4 min

   Sear the leeks in butter.

   1.Melt 2 tbsp butter in a large skillet over medium heat.

   2.Arrange leek halves cut-side down in a single layer.

   3.Cook undisturbed until lightly golden on the cut side, about 3 to 4 minutes.

   TIPDon't crowd the pan — give each leek half room to make contact with the hot surface for even browning.
3. 3
   simmer · ~20 min

   Braise the leeks until tender.

   1.Flip the leeks so the cut side faces up.

   2.Pour in ½ cup water and add 1 pinch of salt.

   3.Cover with a lid, reduce heat to low, and simmer gently for 15 to 20 minutes until the leeks are very soft and a knife slides in without resistance.

   TIPCheck halfway through — if the water has evaporated, add a splash more to keep the pan moist and prevent scorching.
4. 4
   garnish · ~1 min

   Finish and serve.

   1.Uncover and let any remaining liquid reduce for 1 minute if needed.

   2.Transfer leeks to a serving plate.

   3.Squeeze over 1 tsp lemon juice and grind 1 pinch of black pepper on top.

   4.Scatter with 1 tbsp fresh chopped parsley and serve warm.

Cuisines we love