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

Cook Time 20

Total Time 30

Servings people

Calories 272kcal

Author Pina Bresciani

Ingredients

3 leeks, cleaned, trimmed and cut in half from top to bottom 6 pieces total
2 tablespoon butter
¼ cup white wine
¼ cup chicken stock
¼ cup grated parmesan
salt and pepper to taste
parsley for garnish (optional)

Instructions

After cutting and cleaning the leeks, pat them dry and sprinkle the cut side with salt and pepper.
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.
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.
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.
The leeks should be done by this point, and tender when pierced with a knife.
Remove leeks from heat, plate, and top with grated parmesan. Add parsley for garnish (optional).

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