Braised Leeks with Lemon and Feta
In this show-stopping side, the leeks are seared to concentrate the flavor, then braised in an aromatic wine sauce until tender and delicious. Perfect alongside fish or meat, or as a vegetarian main for 2-4 with a hearty bean salad, rice, or flatbread.
Servings: 4 , 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 (optional)
Instructions
- Trim the leeks: Slice off the dark green tops of the leeks. Trim the stringy bottommost root, but keep most of the root intact so the leeks don't fall apart. Peel off the outermost layer, then cut the leeks in half lengthwise.
- Clean the leeks: Fill a large bowl with cold water and add the leeks. Swish around liberally to remove the grit and dirt, then drain and replace with fresh water. Let sit for a few minutes to loosen up any remaining dirt. Drain and place on a clean kitchen towel to dry completely. If the leeks are too long to fit in your pan, cut them one more time across, giving you 4 sections per leek.
- Sear the leeks: Season the cut side of the leeks with the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 3 tablespoons of the olive oil in a large and deep non-stick pan over medium heat–one with a lid that’s large enough to fit all of the leeks. When the oil is hot, add the leeks in a single layer with their cut side down. Arrange the slices of lemon around them. Cook until the leeks’ cut side is golden and caramelized, about 5 to 6 minutes. Flip the lemons half way through so they caramelize all over.
- Braise the leeks: To the pan, add the wine, vegetable broth, and fresh thyme. Season everything with a pinch of salt and pepper. Bring to a simmer, then 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 with the cut-side facing up. Scatter the lemon slices around them. Cover with foil to keep 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.
- Finish 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
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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