Simple Braised Leeks with Lemon

1. 1
   prep · ~5 min

   Trim and wash the leeks.

   1.Trim off the dark green tops and root ends of each leek.

   2.Halve each leek lengthwise.

   3.Rinse thoroughly under cold running water, fanning the layers to remove any trapped dirt.

   4.Pat dry with a clean kitchen towel.

   TIPGrit hides between leek layers. Slice first, then wash — it's the only way to get them truly clean.
2. 2
   fry · ~6 min

   Sear the leeks until golden.

   1.Heat butter and olive oil in a large skillet over medium heat until the butter melts and foams.

   2.Place the leeks cut-side down in a single layer.

   3.Cook undisturbed until deeply golden brown on the cut side, about 4 to 5 minutes.

   4.Flip the leeks and scatter the sliced garlic around them.

   TIPDon't crowd the pan. The leeks need direct contact to develop that golden crust.
3. 3
   simmer · ~15 min

   Braise the leeks until tender.

   1.Season with salt and a generous pinch of black pepper.

   2.Pour in the water — it should come about a third of the way up the leeks.

   3.Cover the skillet and reduce heat to low.

   4.Simmer gently until the leeks are knife-tender, about 12 to 15 minutes.

   TIPLift the lid once halfway through. If the pan looks dry, add a splash more water.
4. 4
   garnish · ~2 min

   Finish with lemon and parsley.

   1.Remove the lid and squeeze the juice of half a lemon evenly over the leeks.

   2.Let any remaining liquid reduce for 1 minute over medium heat until slightly glossy.

   3.Transfer to a serving platter and scatter with fresh parsley.
5. 5
   serve

   Serve warm with lemon wedges on the side.

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