Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Leeks 3.6 (91) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 29, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 40 mins Servings: 4 The earthy flavor of leeks—a coveted fall vegetable—is a delicious addition to the dinner table. Ingredients 4 leeks, (2 ½ to 3 pounds) 4 cups reduced-sodium canned chicken broth 2 tablespoons cold butter 2 tablespoons chopped fresh parsley Coarse salt and ground pepper Directions Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit. Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter. Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks. Print