Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Ingredients
-
1
pound leeks (see headnote), white and light green parts only, outer layers removed
-
¼
cup extra-virgin olive oil
Directions
-
01Cut the leeks in half lengthwise. Fill a large bowl with water, submerge the leek halves and swish them around to remove the grit between the layers. Pour off the water and repeat until the leeks are clean, then pat dry. Cut the leeks on the diagonal into 2-inch sections, keeping the layers intact as much as possible.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
November 18, 2022
So Good!
Low fuss/high flavor.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
