Braised Leeks

Let's Cook

1. Step 1.

   Bring to a simmer in a large skillet or Dutch oven over medium-high heat: ¾ cup chicken stock or broth; 2 tablespoons butter; (¼ teaspoon salt, if using unsalted stock); ¼ teaspoon black pepper

2. Step 2.

   Add to the skillet, cut side down: 4 large leeks, trimmed, halved lengthwise, and well cleaned

3. Step 3.

   Reserve the leek greens for stock or discard. Reduce the heat to medium-low, cover, and simmer until very tender when pierced with a knife, about 15 minutes. Uncover, increase the heat to medium, and cook the leeks until golden brown and the liquid is almost gone, about 5 minutes. Meanwhile, melt in a small skillet over medium heat: 1 tablespoon butter

4. Step 4.

   Add and cook, stirring frequently, until golden brown: ½ cup coarse dry bread crumbs or panko

5. Step 5.

   Transfer the leeks to a serving plate, cut side up, and top with the bread crumbs along with: (Chopped toasted hazelnuts); A sprinkle of lemon juice