Braised Leeks

Once you try this 5-ingredient braised leeks recipe, you’ll never think of leeks (or vegetables, for that matter) the same way again! They’re so tender that they melt in your mouth, and the beautiful grill (pan) marks add a smoky depth of flavor and color that is simply unmatched. This plant-forward recipe (with built-in vegan substitutions) is a favorite in my house, and for good reason!

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Place a grill pan on the stovetop and turn the heat to medium-high. Once the pan is HOT, place the leek halves flat side down onto the grill pan (preferably perpendicular to the “grates”). Sprinkle a pinch of kosher salt over the leeks and sear them for about 3-4 minutes, or until the leeks have nice, dark grill marks on them.

Flip the leeks over and place a grill press on any that are starting to curve, so that they remain straight. Sear for another 3-4 minutes, or until the backs of the leeks are nicely marked and the sides are beginning to wilt.

Pour the chicken broth and lemon juice over the leeks and let the broth boil off (about 15 minutes or so). You can remove the grill press once the leeks are wilted enough to remain flat on the pan.

Before reducing

After reducing

Once the liquid has just about reduced completely, transfer the leeks from the grill pan to a serving plate. Sprinkle with the chopped dill and serve hot.

Braised Leeks

Becca Gallick-Mitchell

Try these braised leeks once, and you'll never think of leeks the same way again. They're melt-in-your-mouth tender, and the beautiful char adds a smoky depth of flavor (and color!) that is simply unmatched.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Eastern European

Servings 4

Equipment

• Grill pan (optional, but necessary for those gorgeous grill marks)
• grill press (also optional, but necessary for flat, straight, evenly marked leeks)

Ingredients

  

• 1 bunch leeks, white and light green parts only (save the dark green leaves for a soup or stock!), split in half lengthwise and rinsed between the layers
• 1 cup chicken broth (chicken or vegetable stock will work also, but you may need to add more salt to taste)
• ½ lemon, juiced
• 1 sprig dill (leaves only), chopped
• 1 pinch kosher salt, plus more to taste

Instructions

 

• Place a grill pan on the stovetop and turn the heat to medium-high. Once the pan is HOT, place the leek halves flat side down onto the grill pan (preferably perpendicular to the "grates"). Sprinkle a pinch of kosher salt over the leeks and sear them for about 3-4 minutes, or until the leeks have nice, dark grill marks on them.
• Flip the leeks over and place a grill press on any that are starting to curve, so that they remain straight. Sear for another 3-4 minutes, or until the backs of the leeks are nicely marked and the sides are beginning to wilt.
• Pour the chicken broth and lemon juice over the leeks and let the broth boil off (about 15 minutes). You can remove the grill press once the leeks are wilted enough to remain flat on the pan.
• Once the liquid has just about reduced completely, transfer the leeks from the grill pan to a serving plate. Sprinkle with the chopped dill and serve hot.

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