braised leeks

Cut the eggplant into slices about 3/8-inch thick. Sprinkle with salt and let rest for 30 minutes.  Wipe the eggplant slices dry with paper towels.  Preheat the

Imam Bayeldi (Braised Eggplant, Leeks and Tomatoes)

eggplant

salt

olive oil

leeks,

garlic, chopped

tomatoes,

parsley

sugar

lemon juice

water

While these braised leeks are truly the most perfect spring side dish, I also need you to know they are currently Poppys fav vegetable and she&#039;s eating them like candy! A win for everyone involved!

Braised Leeks

leeks

olive oil (extra virgin)

salt and black pepper

dry white wine ((like sauvignon blanc

Parmesan

Prep the leeks by cutting the root ends about 1/3 inch and removing all of the dark green leafy park of the leeks on top. Then cut in half lengthwise. Keeping the leeks in tact, transfer them to a bowl and them thoughougly rinse them to remove all dirt. Once clean, give a final rinse and remove to a clean towel to dry off.

In a wide, heavy bottom skillet or braiser, heat the olive oil over medium heat. Place the leeks in the pan into an even layer, cut side down, and cook until they are lightly browned, 3 to 4 minutes. Use a pair of tongs to move them every few minutes to ensure they don&#039;t stick. Using the tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes more. Season with salt and pepper. Flip the leeks back over so that the cut side is down and pour in the wine. Scrape up any brown bits on the bottom of the pan, then add enough water or stock to just cover the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are fork tender. Most of the liquid should evaporate at this point

Preheat the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, carefully pour it off. Sprinkle the Parmesan over the leeks. Place the skillet/braiser into the broiler for 2-3 minutes until the cheese has melted and is beginning to turn golden brown. Remove from the heat and serve. Adjust salt and pepper to taste. Garnish with lemon juice if desired.

Love leeks, and I have them in the garden year round. Never thought of preparing them this way, but I can't wait to try this. So buttery and soft, and the parm on top! YUM!!

Flavor was wonderful. I used wine+stock too simmer the leeks. The only leeks I could find were very large and I unfortunately didn't read the note about discarding the first couple of layers which turned out stringy and tough. I'll have to try this one again as the flavor was very good.

Delicious recipe! My European friend said the only way to make sure leeks are done (Europeans love their leeks and use them. for many dishes) is to taste to make sure tender.  A nice tasty and light side dish.

This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.

Easy Turkish-Style Leeks Recipe in Olive Oil

Extra virgin olive oil

carrots,

garlic cloves, (minced)

Kosher salt and black pepper

cumin

Aleppo pepper

rice, (I used arborio rice, rinsed)

lemon

In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.

Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.

Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest,  and another good drizzle of extra virgin olive oil.

Extremely delicious. I was sick of all these boring Leek recipes. This recipe is now my favourite leek recipe. Thank you. 
I served it Bruschetta style on two thick slices of sourdough roasted golden crisp in some good olive oil. This adds some crunch to the dish. Heaven! 

Teşekkür ederim

Definitely making again, easy and delicious

Fast, uncomplicated, delicious!  Loved it.  Did the variation with the tomatoes! It was great

So delicious and simple, the little bit of rice also adds the perfect note of heartiness.

I was 90% skeptical about this recipe because it’s so simple. But boy was I surprised.  I didn’t have Aleppo pepper and google told that that paprika with a bit of cayenne would be a good substitute. Tasting it plain is a little lacklustre but when eaten as told with some crusty bread this is addicting!!! Will definitely be making this again and probably buying some Aleppo pepper to make it more authentic! We are vegan and I also added some canned White beans which worked nicely!

This recipe is utterly delicious! Just cooked it today for the first time and had it for lunch. Yummy 😁😁😁
Thank you chef x

A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast

Leeks with bacon & mushrooms

butter

rashers smoked streaky bacon chopped

thyme

pack chestnut mushroom quartered,

Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

These tender braised leeks are a delicious, easy, flavorful vegetable side that just melts in your mouth. Made with simple ingredients, they are vegan-adaptable and gluten-free.

 Braised Leeks Recipe

4-6 large leeks (similar diameter)

salt and pepper

veggie broth

thyme leaves, plus a few sprigs for garnish.

Prep the leeks

Slice the white and light green parts of the leeks into equal 1-to 1 ½-inch-tall rounds.  (You want to be able to plop them in your mouth in one bite, like sushi). I usually use as much of the tender part of the leek as possible. Rinse if necessary. 

Saute

Heat a large oven-proof skillet or braiser over medium-low heat.  Add the oil, and season the pan with salt and pepper, swirling it around, then add the leeks. Let them get perfectly golden brown, checking often so they don&#8217;t get overly dark. Use tongs to flip them over.

Add braising liquid

Add the vegetable stock and sprinkle with the thyme leaves Bring to a simmer.

Bake

Cover tightly, place in the oven, and bake until meltingly tender,  25-30 minutes.

Uncover

Spoon some of the braising liquid over the leeks. Test them for doneness. If you want a little more caramelization, continue baking uncovered for 10-15 minutes longer, adding the optional cheese at this point and let it melt. 

 Serve

Serve the leeks in the same braiser (they are tricky to move), sprinkle with more thyme sprigs and lemon zest if you like.

How is it possible that in all my 65 years of cooking, I’ve never cooked leeks like this before. I love all that I’m learning on this blog. Simply the best.

Delicious!   I’ve not cooked leeks as a side before, and we were pleasantly impressed!

This simple side dish brings out the best in leeks, making them meltingly tender and full of flavor.

Braised leeks

oz leeks (12 ounces is around 3 small (see notes))

tbsp butter

dry white wine

vegetable stock (or chicken stock)

salt (approximately)

pepper

Pell the outer layer off the leeks and trim off the stem end carefully so you just take off the end but the leek still largely holds together. Remove the dark green park of the leafy end. Cut the leeks in half lengthwise then place in a dish with water to help remove as much dirt as possible. Leave for a couple minutes, turning or rubbing any obvious dirt off as needed. Then remove from the water and drain - I often place on kitchen paper to dry a bit more and save breaking up the layers by shaking.

Melt the butter over medium heat in a skillet/frying pan large enough to hold the leek halves in a single layer - a little snug is fine - and that has a lid to cover it.

Once the butter has melted and is bubbling, add the leeks, cut side down. Leave to gently brown for around 2 - 3 minutes then turn and brown a minute on the other side )you can skip this if you prefer, but I like to get a slight browning/caramelization on both sides). Carefully turn back to cut side down, if you turned them.

Add the wine and allow it to bubble and become more syrupy as it part evaporates. Add the stock, thyme, salt and pepper and gently move the leeks a little so the seasonings are more evenly distributed.

Cover the skillet/frying pan with the lid, bring to a boil then reduce to simmer for around 10 minutes. Then uncover, test the leeks - they should be fairly tender, and continue to simmer, uncovered, for another 5 minutes or so as the liquid reduces.

Serve warm, or room temperature, with the remaining cooking liquid drizzled on top (there won&#39;t be much, but it has fantastic flavor so you don&#39;t want to waste it!).

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These braised leeks are wonderfully flavorful and lusciously tender, really making this often overlooked vegetable shine. They're gently sweet, silky smooth and tasty, and perfect as a side or topping.

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Top 6 braised leeks recipes from across the web

The most viewed braised leeks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Imam Bayeldi (Braised Eggplant, Lee...

Braised Leeks

Easy Turkish-Style Leeks Recipe in ...

Leeks with bacon & mushrooms

Braised Leeks Recipe

Braised leeks

The most viewed braised leeks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine