Braised Leeks


"This unique braised leek recipe provides an eye-catching presentation when you display it on your table, whether for a special occasion or an everyday dinner. Serve it up next to a medley of other vegetables or as an enchanting companion to a protein. The flavor of leeks pairs well with chicken, pork, sausage, bacon or fish. If you’re trying to stay vegetarian or vegan – or simply stick to a meat-free meal from time to time – enjoy this dish with leek’s complementing flavors of eggs, dairy products, lentils, rice, mushrooms, potatoes and/or carrots."

NotesFor a vegan version, substitute the butter for coconut oil and substitute the chicken broth for vegetable broth.

Serves4 People

Preparation Time5 min

Cooking Time20 min


  • 3 tablespoons unsalted butter, divided (use coconut oil if vegan)
  • 1/2 teaspoon sugar
  • Sea salt
  • 4 large leeks, white and light green parts only, root ends trimmed, halved lengthwise and rinsed thoroughly
  • 1/4 cup dry white wine
  • 1/4 cup low-sodium chicken broth or vegetable broth (I used homemade chicken broth)
  • 1 teaspoon fresh thyme leaves, minced
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 teaspoon lemon juice
  • Fresh ground black pepper
  1. In a large skillet (ideally nonstick one), melt 2 tablespoons butter over medium-high heat. Sprinkle the sugar and 1/4 teaspoon salt evenly over the bottom of the skillet.

  2. Gently place leeks into the skillet in a single layer, cut side down. Cook for about 5 minutes, shaking the skillet occasionally until the cut side of the leeks is golden brown. If your leeks brown too quickly, adjust the heat.

  3. Now, add wine, chicken broth and fresh thyme. Reduce the heat to low, cover and simmer until the leeks are tender and translucent, about 10 minutes.

  4. Gently transfer the leeks to a serving plate, leaving the liquid in the skillet. Cover the leeks with foil and set aside.

  5. Return the liquid to a simmer over medium-high heat. Add 1 tablespoon butter, parsley and lemon juice in the skillet. Once the butter is melted, stir and season with salt and pepper to taste. Spoon the sauce over the leeks and serve. Enjoy!

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