Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Leeks 3.6 (91) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2021 Print Rate It 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. Rate it Print