Best 11 Simple Braised Leeks Recipes

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In the realm of culinary artistry, few dishes capture the essence of simplicity and elegance like "simple braised leeks." This classic dish, often hailed as a culinary symphony of flavors, offers a delightful harmony of textures and tastes that will tantalize your palate and leave you craving for more. As you embark on this culinary journey, we present a comprehensive guide to creating the perfect braised leeks, ensuring an exquisite dining experience that will transport you to a world of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

BRAISED LEEKS



Braised Leeks image

Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.

Provided by Hank Shaw

Categories     Side Dish     Leek

Time 1h

Yield 4

Number Of Ingredients 9

4-6 leeks
1 garlic clove, minced
3-4 Tbsp unsalted butter
Salt
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon sugar
1 bay leaf
1 cup white wine or vegetable stock
1/4 cup parsley, chopped

Steps:

  • Clean the leeks: Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end-do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. (See How to Clean Leeks for photos and more details on cleaning leeks.)
  • Cook leeks and garlic in butter: Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.
  • Simmer with wine, bay leaf, sugar, thyme, salt: Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
  • Reduce braising liquid: When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Links: Leeks Vinaigrette here on Simply Recipes

Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 31 mg, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, Sodium 174 mg, Sugar 6 g, Fat 12 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g

GRILLED BRAISED LEEKS



Grilled Braised Leeks image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional

Steps:

  • Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
  • Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

BRAISED LEEKS, PEAS, AND LETTUCE



Braised Leeks, Peas, and Lettuce image

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Provided by Tara O'Brady

Categories     Braise     Leek     Wine     Lettuce     Pea     Chive     Mint     Lemon     Pistachio     Easter     Breakfast     Brunch     Entertaining     Spring     Lunch

Yield 4 side servings

Number Of Ingredients 12

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

Steps:

  • Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
  • Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

  • Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

EASY BRAISED LEEKS



Easy Braised Leeks image

Make and share this Easy Braised Leeks recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

6 large leeks
1 tablespoon olive oil
1 cup vegetable broth
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F.
  • Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
  • Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.

EASY BRAISED LEEKS



Easy Braised Leeks image

Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

3 leeks
2 tablespoons butter
3/4 cup water
Coarse salt and ground pepper

Steps:

  • Halve leeks lengthwise (white and light-green parts only); separate layers and rinse well. In a large skillet, melt butter over medium. Add leeks and water; season with coarse salt and ground pepper. Cover and cook at a medium simmer until leeks are very tender (adding more water if necessary), 14 to 16 minutes.

Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 1 g, Protein 1 g

BRAISED LEEKS



Braised Leeks image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

16 medium leeks
2 cups homemade or low-sodium chicken stock
1 cup white wine
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
Freshly ground white pepper

Steps:

  • Trim and rinse the leeks, discarding the roots and all but an inch or two of the green. Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste. If necessary, add a little water so that the liquid comes about halfway up the leeks.
  • Place on top of the stove and bring to a boil. Lower to a simmer and cook, uncovered, 15 minutes. Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more. (Add a little more water if they become dry.) Serve immediately.

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

Steps:

  • In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

Tips:

  • Choose the Right Leeks: Select young, tender leeks with a mild flavor. Look for leeks that are about 1 to 1 1/2 inches in diameter and have firm, white stems.
  • Trim the Leeks Properly: Trim off the dark green tops and the root ends of the leeks. Cut the leeks lengthwise and rinse them thoroughly under cold water to remove any dirt or grit.
  • Use a Variety of Aromatics: Enhance the flavor of your braised leeks by adding a variety of aromatics to the pot. Common choices include garlic, shallots, onions, thyme, bay leaves, and peppercorns.
  • Choose the Right Liquid: The liquid you use to braise the leeks will greatly impact the final flavor of the dish. Popular options include chicken broth, beef broth, white wine, or a combination of these liquids.
  • Don't Overcook the Leeks: Braised leeks should be tender but still retain a slight bite. Overcooking will make them mushy and bland.
  • Season to Taste: Once the leeks are cooked, season them to taste with salt and pepper. You can also add a squeeze of lemon juice or a dollop of crème fraîche for extra flavor.

Conclusion:

Braised leeks are a delicious and versatile side dish that can be enjoyed on their own or paired with a variety of main courses. With their mild flavor and tender texture, they are a great way to add a touch of elegance to your next meal. Whether you are a seasoned cook or a beginner, these simple recipes will help you create a delicious and memorable dish. So next time you're looking for a quick and easy side dish, give braised leeks a try!

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