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White wine braised leeks with parmesan

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!!

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 272 kcal

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

  1. After cutting and cleaning the leeks, pat them dry and sprinkle the cut side with salt and pepper.

  2. 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. 

  3. Add white wine and chicken stock to the pan. Let the liquids come to a boil - about 1 minute.

  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. 

  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. 

  6. The leeks should be done by this point, and tender when pierced with a knife. 

  7. 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.

Nutrition Facts
White Wine Braised Leeks with Parmesan
Amount Per Serving
Calories 272 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 363mg16%
Potassium 293mg8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 2690IU54%
Vitamin C 16mg19%
Calcium 217mg22%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.