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Braised Leeks

  • Servings: 6
Braised Leeks

Source: Martha Stewart's Cooking School


  • 8 small leeks
  • 2 tablespoons unsalted butter
  • Coarse salt and freshly ground pepper
  • 1/2 cup homemade or low-sodium canned chicken stock
  • 1/2 cup dry white wine, such as sauvignon blanc
  • Finely chopped flat-leaf parsley, for serving


  1. Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.

  2. Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.

  3. Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

Reviews (1)

  • Jon in Sacramento 18 Aug, 2014

    You can never find a leek recipe that uses leeks as the focal point. Or so it seemed. When faced with two bundles of fresh leeks brought home from a farmers market, luck would have it that I came across Martha Stewart preparing this dish in PBS. And I mean luck in the broad sense of the word from ease of preparation to rave revues from everyone at the table. The only thing that may have made this dish better would be if I used butter, as called for, instead of olive oil. As good as artichokes.

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