If you’re unsure about how to cook leeks, here’s your go-to, simple leek recipe! The leeks are first sautéed in butter and then braised in white wine and chicken stock. They’re then finished off with grated parmesan. A perfect vegetable side dish recipe that you’ll be reaching for again and again!
I love leeks. I’ve been eating them since I was little, and love the flavor when they’re cooked. But I feel that they don’t get as much love as they deserve. When I talk to people about leeks, the main reason they mention for not making them is because they’re intimidated by them. They’re unsure of how to first clean them, second cut them, and third cook them.
And I can see why – even just looking at leeks, they seem intimidating. They’re so big to start off; how are you supposed to handle and cook the whole thing?! I get it.
Luckily, I’m here to break everything down and make it easy for you to handle leeks. I’ll answer a few common questions about leeks, show you how to cut and clean them, and then give you an awesome recipe for white wine braised leeks.
So next time you see them in the grocery store, don’t just walk by and ignore them. Pick a few up and try them out! Because in the end, they’re not that difficult to handle.
What are leeks?
A leek is technically an onion (it’s part of the onion family), and it looks like a VERY large green onion, with a white shaft at the bottom, and a darker green “fan” at the top that gets removed during the cleaning process.
What do leeks taste like?
Leeks have a mild, delicate flavor, the most mild flavor of all the onions. When you eat a cooked leek, you almost have no idea that you’re technically eating an onion, especially if the leek has been cooked down significantly.
Why are leeks sandy?
It is to do with the way leeks are grown. The shaft is white, the fan is green because dirt is deliberately piled around the shaft to block the light and keep it white. The fan, exposed to sunlight, turns green. Some of the dirt spills over the leaves, and that gets trapped inside the leek.
How do leeks compare to green onions?
Leeks are much larger and have a milder, sweeter flavor than green onions. They also boil, braise, and bake very well, while green onions can get slimy when cooked (even though you can grill green onions or throw them into a stirfry, you probably wouldn’t want to make a side dish of braised green onions).
How to Cut Leeks – Step by Step
The first step in preparing your leeks is to cut them:
Start with your whole leeks and cut off the dark green “fan” part of the leek, as well as the bottom tip of the leek. Even though we’re cutting off the bottom tip, the layers of the leek are very tight so there’s no risk of the leek coming apart (photos 1 and 2)
Cut the leek in half lengthwise, then remove the first couple outer layers of the leek, as this part will be tough when cooked (photo 3)
How to Clean Leeks – Step by Step
Next, clean the leeks:
In a large bowl full of water, gently pull the layers of the leek apart and swish it around under running water, and in the bowl (photo 1)
Place the leeks cut side down in the bowl and leave them to soak for 10 minutes. This will allow for the sand to sink to the bottom of the bowl (photo 2 and 3)
Depending on how sandy your leeks are, there may be a lot of sand that comes out, or not much at all.
How to Make White Wine Braised Leeks with Parmesan – Step by Step
Now you’re ready to cook your leeks!
After cutting and cleaning the leeks, pat them dry (photo 1) and sprinkle the cut side with salt and pepper.
In a large pan, over medium heat, melt butter (photo 2)
Once butter is melted, place leeks face-side down and sauté them until they’ve browned (about 3-4 minutes). There is no need to turn the leeks while they are sautéing; keep them face down the whole time (photo 3)
Add white wine and chicken stock to the pan. Let the liquids come to a boil – about 1 minute (photo 4)
As soon as liquid starts to boil, turn heat down to medium-low, cover with a lid, and let the leeks cook for about 10 minutes (photo 5)
At this point, there should be quite a bit of liquid left in the pan. take off the lid, keep cooking the leeks, and let most of the liquid absorb, about 5 minutes (photo 6 & 7)
Remove leeks from heat, plate, and top with grated parmesan. Add parsley for garnish (photo 8)
Extra Tips for Making White Wine Braised Leeks with Parmesan:
- There is no need to turn the leeks while they are braising. Keep them cut-side down, and the non-cut side will cook well too.
- The best size to cut your leeks down to is obviously to remove the green fan and the bottom tip, but I also cut mine to made sure they fit the size of the pan.
- A wine on the drier side would work best in this recipe, but any type of white wine will work well. I used what I had on hand, which ended up being a pinot grigio.
- You will know the leeks are ready when they are tender when pierced with a knife. The knife should pierce the leek easily.
Other Vegetable Side Dish Recipes you might like:
- 4-Ingredient Escarole and Beans
- Shredded Brussel Sprouts with Pancetta and Pecorino
- Fontina, Parmesan and Garlic-Roasted Artichokes
White Wine Braised Leeks with Parmesan
If you're unsure about how to cook leeks, here's your go-to, simple leek recipe! The leeks are first sautéed in butter and then braised in white wine and chicken stock. They're then finished off with grated parmesan. Perfect!!
Ingredients
- 3 leeks, cleaned, trimmed and cut in half from top to bottom 6 pieces total
- 2 tbsp butter
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup grated parmesan
- salt and pepper to taste
- parsley for garnish (optional)
Instructions
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After cutting and cleaning the leeks, pat them dry and sprinkle the cut side with salt and pepper.
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In a large pan, over medium heat, melt butter. Once butter is melted, place leeks face-side down and sauté them until they've browned (about 2 minutes). There is no need to turn the leeks while they are sautéing; keep them face down the whole time.
-
Add white wine and chicken stock to the pan. Let the liquids come to a boil - about 1 minute.
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As soon as liquid starts to boil, turn heat down to medium-low, cover with a lid, and let the leeks cook for about 10 minutes.
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At this point, there should be quite a bit of liquid left in the pan. take off the lid, keep cooking the leeks, and let most of the liquid absorb, about 5 minutes.
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The leeks should be done by this point, and tender when pierced with a knife.
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Remove leeks from heat, plate, and top with grated parmesan. Add parsley for garnish (optional).
Recipe Notes
- There is no need to turn the leeks while they are braising. Keep them cut-side down, and the non-cut side will cook well too.
- The best size to cut your leeks down to is obviously to remove the green fan and the bottom tip, but I also cut mine to made sure they fit the size of the pan.
- A wine on the drier side would work best in this recipe, but any type of white wine will work well. I used what I had on hand, which ended up being a pinot grigio.
- You will know the leeks are ready when they are tender when pierced with a knife. The knife should pierce the leek easily.
This recipe is based off a Martha Stewart leek recipe.
