Want more variety when cooking vegetables? Look no further than braised leeks. This is a recipe you're going to want to make pronto. As in... drop what you're doing and run to the kitchen or store. It's THAT good.
This is a classy side dish that is ridiculously easy to make and is much different than the usual roasted vegetable side dish.
What are Braised Leeks?
Leeks are part of the allium family along with onions, garlic, shallots, chives, and green onions, which would explain why they look like a massive green onion. They have a mild onion flavor that becomes slightly sweet when cooked, but also savory.
Braising is a moist-heat cooking method that involves cooking at a low temperature in a small amount of liquid until the food is soft and tender. Searing the leeks in the pan before adding the liquid gives them a nice caramelization and adds more depth of flavor.
The cooking liquid has a concentrated flavor from the braising process, which is then made into a sauce to serve with the vegetable.
Ingredients
For such simple ingredients and a mega boost of flavor, you’ll be wondering why you haven't been braising your leeks (or, everything) all along. Here's what you'll need:
- leeks - these become melt in your mouth tender after they bathe in the following ingredients
- extra virgin olive oil - helps to caramelize the leeks before they start braising and builds the flavor early on
- lemon juice - adds a nice brightness to the dish
- chicken or vegetable broth - what the leeks braise in and is what develops the concentrated flavor.
- fresh thyme - infuses into the leeks and gives a really nice aroma
- sugar - a tiny amount helps the leeks to caramelize and balance out the flavors
- salt - really helps bring out the natural flavors in the leeks
How to Make Braised Leeks
Trim the leeks.
Trim off the leek greens right where the light green part ends and it starts to turn a darker green and set aside. (Don't throw them away though. Use them to make leek greens farro risotto).
Slice leeks in half Slice each leek in half lengthwise. Trim off the hairy end of the leek but keep the root intact. (My leeks didn't have any hair, but some do.)
Halve and thoroughly rinse. After you cut the leeks in half, run them under cold water to thoroughly (yet gently) clean between the layers to remove dirt and grit. Shake off any excess water, pat dry, and set aside.
Prep the pan & caramelize. Heat a large pan (that has a lid you'll use later) over medium heat. Once warm, add the olive oil, sugar, and salt. Give it a quick stir and add the leeks in a single layer with the cut side down. Cook them for 5 minutes, turn over with tongs and cook the other side for 2-3 more minutes.
Braise the leeks. Add the broth, lemon juice, and fresh thyme. Cover with a lid and reduce the heat to medium-low. Cook covered for 25 minutes undisturbed.
Reduce the liquid by half. After the 25 minutes are up, remove the lid and the sprigs of thyme, turn the heat up to medium-high and boil until the liquid is reduced by half.
Season & serve. For easier serving (and eating), cut each braised leek half into 3-4 pieces (depending on the size of your leeks). Drizzle with the reduced liquid in the pan, top with flaky sea salt, and optional fresh herbs. Enjoy!
The root also gets really soft and tender after braising, so you can eat that part as well (it's really good).
Make it Your Way: Ingredient Substitutions
Please remember that recipes are just meant to be used as guides.
How can you make these braised leeks using what you already have? Here are some ideas…
- No olive oil? ➝ You can also use dairy-free butter (or regular).
- No lemons? ➝ Instead of lemon juice, you can also use dry white wine (about 2 tablespoons).
- No fresh thyme? ➝ You can substitute another fresh herb like tarragon, dill, chives, or oregano. Or use dried thyme (around 1-2 teaspoons).
What to Serve with Caramelized Braised Leeks
You can totally eat these by themselves and lick the plate afterward (you know I won't judge). But, if you want something more filling, they'd be really good served alongside:
- Fish en Papillote
- The Best Ever Gluten-Free Chicken Parmesan
- Cashew 'Ricotta' Stuffed Shells
- Pea and Leek Greens Farro Risotto
Please let me know how they turn out for you in the comments!
Caramelized Braised Leeks
Ingredients
- 3 medium-large leeks
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ cup broth (chicken or vegetable)
- 1 lemon, juiced about 2 tablespoons
- fresh thyme plus more for garnish
- flaky sea salt for serving
Instructions
- Trim off the leek greens right where the light green part ends and it starts to turn a darker green and set aside to use another time (don't throw away).
- Slice each leek in half lengthwise. Trim off the hairy end of the leek (either with scissors or a knife) but keep the root intact. (Side note: Not all leeks have hair, but some do.)
- After you cut the leeks in half, run them under cold water to thoroughly (yet gently) clean between the layers to remove dirt and grit. Shake off any excess water, pat dry, and set aside.
- Heat a large pan (that has a lid you'll use later) over medium heat. Once warm, add the olive oil, sugar, and salt. Give it a quick stir and add the leeks in a single layer with the cut side down. Cook them for 5 minutes, turn over with tongs and cook the other side for 2-3 more minutes.
- Add the broth, lemon juice, and fresh thyme sprigs (leave them whole since you'll discard them after cooking). Cover with a lid and reduce the heat to medium-low. Cook covered for 25 minutes undisturbed.
- After the 25 minutes are up, remove the lid and the sprigs of thyme. Turn the heat up to medium-high and boil until the liquid is reduced by half.
- For easier serving (and eating), cut each braised leek half into 3-4 pieces (depending on the size of your leeks). Drizzle with the reduced liquid in the pan, top with flaky sea salt, and optional fresh herbs. Enjoy!
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