Leeks Braised in White Wine (Recipe)
This simple, yet amazingly delicious meal, is a staple side dish in my kitchen. Leeks get to be the star of the show, and, trust me, they totally deserve it. If you love leeks and you love the flavor of white wine, I’m sure you’ll feel the same way.
So what type of white wine works best here? I prefer to use sauvignon blanc for cooking, but pinot grigio works too. And don’t think you have to spend a a lot of money on a bottle — $12 max! A few more tips: though it may be tempting to skip parboiling the leeks, you’ll wind up with a tough and stringy mess. No good! If your skillet isn’t big enough to cook the leeks in a single layer, take off the lid and stir occasionally so they cook evenly.
Tune in for more leek recipes for the rest of the month!
Leeks Braised in White Wine
- 6 Medium leeks, white and light green parts only
- Coarse salt and freshly-ground pepper
- 2 Tablespoons olive oil
- 1 Cup dry white wine
- 4 Garlic cloves, minced
- 2 Tablespoons flat-leaf parsley, chopped (optional)
1. Prepare the leeks: dark leaves and roots off. Cut leeks in half, lengthwise. Let sit in a bowl of cold water for about ten minutes before running under a faucet to removed any debris hidden in the layers. Cut washed and cleaned leeks into two-inch pieces.
2. Bring a pot of salted water to a boil and parboil leeks for about two minutes. Drain.
3. Add olive oil to a large, lidded skillet. Add leeks in a single, even layer, along with wine and garlic. Salt and pepper to taste. Let mixture go to a boll before covering. Cook over low heat for about 30 minutes. It’s ready when most of the wine has reduced and the leeks are soft yet still intact.
4. Remove from heat, but do not drain; let the leeks cool for just a few minutes in the wine before serving. Top with parsley if desired and serve warm.
Recipe Credit: Martha Rose Shulman via the New York Times
Earlier Recipe: Leek & Dill Soup