Whole Braised Leeks with Fresh Herbs and Feta
This easy recipe lets leeks be the star of the show! The sweet and savory onion-like vegetable is first seared to concentrate the flavor, then braised in an aromatic wine sauce until tender and delicious. And while this makes for an excellent side to fish or meat, you can also serve as a vegetarian main for 2-4 with a protein-packed bean salad, rice, or flatbread.
Servings: 4 people, as a side
Ingredients
- 3 medium leeks
- 1/4 cup extra virgin olive oil (divided)
- 1/2 teaspoon granulated sugar
- Kosher salt
- Black pepper
- 1 small lemon, sliced into rings
- 1/4 cup white wine
- 1/4 cup vegetable broth
- 2-3 tablespoons chopped fresh thyme leaves
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill (optional)
- 1/4-1/2 cup crumbled Greek feta cheese
Instructions
- Trim the leeks: Slice off the dark green tops of the leeks, leaving the white and light green parts. Trim the stringy roots but keep the root end intact so the leeks don't fall apart when sliced. Peel off the outermost layer. Cut the leeks in half from the root to the top lengthwise.
- Clean the leeks: Fill a large bowl with cold water and add the leeks. Swish around liberally to remove the grit and dirt from their layers. Empty the water and replace it with more fresh water. Leave the leeks in the water for a few minutes to loosen up any remaining dirt while you prep the herbs. Then drain and place on a clean kitchen towel and allow them to dry completely. If the leeks are really long, you can cut them one more time across so you have 4 sections instead of two to make them fit into the pan better.
- Sauté the leeks: Season the cut side of the leeks with the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place a large and deep 12-inch non-stick pan over medium heat–one with a lid that’s large enough to fit all of the leeks. When the pan is hot, add three tablespoons of the olive oil. When the oil is hot, add the leeks in a single layer with their cut side down. Arrange the slices of lemon around them. Continue cooking the leeks for about 5 minutes, or until they become golden brown and caramelized. Halfway through, turn the lemons on their other side. Depending on the heat and the kind of skillet you are using you may need a minute or so more to get the caramelization.
- Braise the leeks: To the pan, add the wine, vegetable broth, and fresh thyme. Season everything with a pinch of salt and pepper. Reduce the heat to low. Cover the pan with a lid, and simmer for about 15 minutes, carefully flipping the leeks half way through. Pierce the white part of the leeks with a knife to check if they are done (the knife should not encounter any resistance). If they need a little longer time braising or if your liquid has evaporated, add some more warm vegetable broth or water.
- Reduce the sauce: Remove the leeks from the pan and place them on a serving platter that can hold them all on one level with the cut-side facing up. Scatter the lemon slices around them. Cover with foil to keep them warm. Simmer the remaining liquid in the pan for a few minutes, until it is thickened. Stir in the remaining 1 tablespoon olive oil, lemon juice and chives.
- Top and serve: Taste the sauce and adjust the seasoning with more salt, pepper or lemon juice if needed. Spoon the sauce over the leeks, top with the fresh dill and crumbled feta, and serve warm.
Notes
- Leftover leeks can be stored in an airtight container in the refrigerator for up to five days.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 141.7kcal | Carbohydrates: 9.7g | Protein: 1.9g | Fat: 10.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.9g | Cholesterol: 5.6mg | Sodium: 120.7mg | Potassium: 136.2mg | Fiber: 1.7g | Sugar: 2.8g | Vitamin A: 952.7IU | Vitamin C: 20.2mg | Calcium: 73.4mg | Iron: 1.6mg
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