Braised Leeks with Balsamic Glaze

4 Servings

40 minutes

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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 fat.




Don’t stir the leeks too vigorously or too often when browning them. Stir gently just once or twice, without flipping them, 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


  • 1

    pound leeks (see headnote), white and light green parts only, outer layers removed

  • 2


Rose H.

I think your on-line recipe has an error. Not 2 cups of oil!

Lynn C.

Hi Rose -

Yes! It should be 2 tablespoons not 2 cups. We've updated the recipe with the correct amount. Thanks for pointing this out!

The Milk Street Team

Jon S.

Awfully good and plenty easy enough for a weeknight side. A touch sweet for me, but I was in the minority in the house. Next time, a bit less honey...