Kosher Salt, freshly ground pepper
1/2 cup chicken stock (or vegetable stock)
Lemon zest of 1 lemon
1/2 tablespoon dried thyme
1 teaspoon breadcrumbs
1 Preheat oven to 425 degrees
2 Trim of the dark green stalks and the roots. Slice the leeks in half lengthwise.
3 Place leeks in a bowl of cold water, cut side down to release the dirt between the folds. Most of the dirt will collect at the bottom of the bowl. This will take about 10 minutes.
4 Dry the leeks with a paper towel and season, cut side up, with salt and pepper
5 Prepare a pan with some olive oil over medium heat. Place the leeks cut side down and let brown for 5 minutes. The leeks should sizzle when on the pan.
6 Transfer the browned leeks, cut-side up, to an oven-safe dish small enough to fit into your toaster oven.
7 Pour the stock over the leeks and top with thyme, lemon zest, a little more salt, and bread crumbs.
8 Braise for about 20 minutes until the leeks are tender.
If you are wondering what to serve the leeks with, it really can go with anything — chicken, fish, meat. Thats the beauty of leeks. Versatility. I served this veggie style with a hard boiled egg and some sauteed garlic spinach. It was oh so satisfying and delicious!