Braised & Broiled Leeks
Gently braised in white wine or broth, then broiled with a healthy grating of parmesan, these leeks are simple and delicious.
- 1.5lb bunch leeks
- Olive oil
- 1/2 cup dry white wine, or broth if in a pinch
- 1/3 cup grated parmesan or pecorino (or, if dairy free, chopped roast almonds)
- Salt and pepper
- First, peel the thick outer layers off the leeks, then cut off both ends of leaves (root and rough green tips), then quarter (half long way, half across). Soak for 15 min in cold water to remove sediment.
- Heat a cast-iron pan (or other oven-proof pan) over medium. Add a glug of olive oil, then add leeks with cut side down.
- Brown the leeks for about 3-5 minutes, moving them often to prevent burning. Flip and repeat. (Tongs are useful for this!)
- Season with salt and pepper, then flip again and add wine or broth. Stir, and add water or more broth to barely cover leeks.
- Bring to a boil, lower heat, and cook on a simmer for 25 minutes uncovered. Leeks will be tender when pierced with a knife, and liquid should mostly be gone from pan. (If you still have liquid in pan, pour into another pan and gently reduce into a sauce, adding a tablespoon of butter and some sage or rosemary.)
- Put rack in highest position in oven, then turn broiler on (to high, if you have different settings).
- Sprinkle parmesan or almonds over leeks, then put oven-safe pan on rack in oven and broil until cheese is melted and golden.
- Remove from heat and enjoy, with any extra sauce spooned over.