Braised Leeks

If the mere thought of turning on your oven this summer makes you cringe, then this recipe is for you! This vegetable dish can easily be tucked into your toaster oven and only takes 20 minutes to braise. And let me tell you, it is SO worth it. Leeks are usually hidden in soups, sauces, or casseroles. It has a milder onion flavor and is extremely versatile. This dish really showcases the leeks for who they are! Braising allows the leeks to breakdown and become sweet, smokey, and so tender you could eat with a spoon.

Braised Leeks

3 leeks

Kosher Salt, freshly ground pepper

olive oil

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!