Best Braised Leeks with Balsamic Glaze Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Braised Leeks with Balsamic Glaze

40 minutes

Braised Leeks with Balsamic Glaze

At Casa Montaña in Valencia, Spain, we tasted leeks poached in olive oil until meltingly soft and finished with a sweet-tart balsamic glaze. This is our re-creation of that delicious side. When shopping for this recipe, look for leeks that are slender, with long white and light green sections, as these are the desirable parts (the dark green tops are too tough for braising). Leeks’ many layers trap sand and dirt, so it’s important to wash them thoroughly before cooking, then dry them well so they brown, rather than steam, in the oil.

4

Servings

Tip

Don’t stir the leeks too vigorously or too often when browning them in the oil. Stir gently just once or twice so they color evenly. And once the water goes into the pan and the cover goes on, it’s best to simply shake the skillet, not stir its contents, so the leeks hold together.

40 minutes

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