Braised Leeks
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Tender braised leeks are finished with buttery breadcrumbs and a hint of lemon for a simple, elegant side dish.
Ingredients
- ¾ cup chicken stock or broth
- 2 tablespoons butter
- (¼ teaspoon salt, if using unsalted stock)
- ¼ teaspoon black pepper
- 4 large leeks, trimmed, halved lengthwise, and well cleaned
- 1 tablespoon butter
- ½ cup coarse dry bread crumbs or panko
- (Chopped toasted hazelnuts)
- A sprinkle of lemon juice
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup chicken stock or broth
- 2 tablespoons butter
- (¼ teaspoon salt, if using unsalted stock)
- ¼ teaspoon black pepper
- 4 large leeks, trimmed, halved lengthwise, and well cleaned
- 1 tablespoon butter
- ½ cup coarse dry bread crumbs or panko
- (Chopped toasted hazelnuts)
- A sprinkle of lemon juice
Let's Cook
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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
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Step 2.
Add to the skillet, cut side down: 4 large leeks, trimmed, halved lengthwise, and well cleaned
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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
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Step 4.
Add and cook, stirring frequently, until golden brown: ½ cup coarse dry bread crumbs or panko
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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