Food & Cooking Recipes Ingredients Vegetables Simple Braised Leeks Be the first to rate & review! This French-inspired side dish yields meltingly tender results in about 30 minutes. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 6, 2024 Rate PRINT Share Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 6 If you don't regularly cook leeks, it might be time to start—sweeter and more delicate than their garlic and onion counterparts, they're Martha's favorite member of the allium family. To make these simple braised leeks, start by trimming and halving the leeks lengthwise, then add them to a large skillet (primed with melted butter) and cook until soft and lightly golden. Pull off papery layers as you turn the leeks before adding stock and wine to deglaze the pan. Then comes the fun part: Cover the vegetables with a parchment round and cook until tender, about 15 minutes. To serve, top with chopped parsley and flaky salt, and you have a vegetable side dish that sings of spring. 5 Ramp Recipes That Make the Most of Their Super-Short Season Martha Stewart How to Cut Leeks for Braising Begin by removing any tough outer leaves, then trim off the dark-green ends. Trim the roots, being careful to cut just above where they meet the white part of the leek (cutting too far above that will cause the leaves to separate and fall apart as they cook). Halve leeks lengthwise and rinse thoroughly to remove any dirt. To create a parchment lid for this recipe, cut a piece of parchment paper that's slightly larger than your skillet. Fold it in half once to form a rectangle, then in half again to make a square. Fold it in half to make a triangle, and once more to make another triangle. Hold the point in the center of the pan and trim the other end where it meets the edge of the pan, then unfold. Ingredients 8 small leeks 2 tablespoons unsalted butter Coarse salt and freshly ground pepper ½ cup homemade or low-sodium canned chicken stock ½ cup dry white wine, such as sauvignon blanc Finely chopped flat-leaf parsley, for serving Directions Trim and wash leeks: Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit. Melt butter and add leeks: Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook leeks until softened: 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: 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. How to Deglaze a Pan—the Classic French Technique for Making More Flavorful Sauces Cook until tender, then reduce liquid: 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. 5 More Leek Recipes to Try: Normandy-Style Chicken and Leeks With Crème Fraîche Onion-and-Leek Focaccia Leek-and-Asparagus Crispy Rice Caramelized Leek Quiche Vichyssoise Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.