Go Back
+ servings

Caramelized Braised Leeks

5 from 7 votes
A round white plate with tender caramelized halved leeks with fresh thyme sprigs next to a shallow bowl with a lemon half and more fresh thyme.
Braised leeks are halved and seared until golden brown before getting braised in a cooking liquid to yield the most tender leeks. This easy side dish is dairy free and gluten free.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Serving Size 4

Ingredients
 

  • 3 medium-large leeks save the leek greens for later use
  • 3 tablespoon olive oil
  • ½ teaspoon kosher salt plus more to taste
  • ½ teaspoon sugar
  • ¾ cup chicken or vegetable broth
  • 1 lemon, juiced about 2 tablespoons
  • fresh thyme sprigs plus more for garnish
  • flaky sea salt for serving

Instructions

  • Use a sharp knife to trim off the leek greens right where the light green ends and the dark green parts begin. Set aside the dark greens for later use. Slice each leek in half lengthwise. Trim off the hairy end of the leek (if it has it - some don't) but keep the root end intact.
  • When cleaning leeks, it's important to get between the layers because that's where the dirt gathers. So thoroughly wash each half under cold running water to remove the dirt and grit. Shake off any excess water, pat dry with a clean dish towel or paper towel, and set aside.
  • Heat a large skillet (that has a lid you'll use later) over medium heat. Once warm, add a drizzle of olive oil along with the 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 on the first side, flip, and cook for 2-3 more minutes.
  • Add the broth, lemon juice, and fresh thyme sprigs. Cover with a lid and reduce to medium-low heat. Cook covered for 25 minutes undisturbed.
  • After the 25 minutes are up, remove the lid and the sprigs of thyme, increase to medium-high heat, and boil until the liquid has reduced by half.
  • To serve, drizzle the reduced liquid in the pan over the top of the leeks and top with flaky sea salt and any additional ingredients such as lemon zest or fresh herbs.

Notes

See the blog post for ideas on how to serve braised leeks and how to store them. As well as how to use the leftover leek greens.

Make It Your Way: Substitutions & Variations

No olive oil? - You can also use dairy-free butter or unsalted butter if not dairy-free.
No lemons? - Instead of lemon juice, use dry white wine such as sauvignon blanc, about 2 tablespoons.
No fresh thyme? - You can substitute another fresh herb like rosemary, dill, or oregano.