Leeks are braised in stock with a topping of breadcrumbs and cheese for a simple, but so flavorful side dish.
By Maya Parson
Years ago, when I lived in Central America, my friends would regularly flatter me by observing that even though my eyes are blue and my skin is light, I could pass for Nicaraguan. One day friends asked me about my family history, and when I revealed that my grandmother was Portuguese, there was a collective, “Aha!” I wasn’t exactly Latina, but my kin (at least some of them) came from the Iberian Peninsula. 
That explained it! Like most people, the stories of my ancestors fascinate me, but I am doubtful how much my genealogy can tell me about things like my lack of self-control in the presence of Nicaraguan fried cheese or my obsession with a particular allium. Nonetheless, I have to admit that in one of my recurring fantasies, I am an old leek farmer. I wear frumpy woolen clothes and muddy rain boots and spend my days tending my small plot of leeks. But the point is that there is something about the leek that speaks to me in a way that feels deep and meaningful and familiar. Or maybe I just really love leeks. In any case, I found the most tender, lovely leeks this Saturday at my local farmers market. Some were as thin as my pinky. I grabbed up the bunch and told the farmer I’d take them all. I hope I didn’t seem too greedy, but good leeks will do that to me. I’m blaming my ancestors.
Delicious Side Dish: Braised Leeks
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Leeks are braised in stock and topped with golden breadcrumbs and melted cheese, creating a simple yet flavorful side dish.
Ingredients
- 1 bunch leeks, cleaned and sliced lengthwise
- 2 Tbsp olive oil
- 1 cup chicken stock (or substitute with vegetable stock or wine)
- 1 cup breadcrumbs
- 2 Tbsp butter, melted
- 1/4 cup cheese, grated
Instructions
- Preheat your oven to 375°F (190°C).
- Trim the leeks by cutting off the stem end and most of the green parts, leaving the tender white and light green parts. Slice them lengthwise and rinse thoroughly to remove any dirt.
- In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks in a single layer, cut side down, and cook for about 5 minutes until they start to soften.
- Pour 1 cup of chicken stock over the leeks. Bring to a simmer, then cover the skillet and transfer it to the preheated oven.
- Braise the leeks in the oven for about 20 minutes, or until they are tender.
- Meanwhile, in a small bowl, combine 1 cup of breadcrumbs with 2 tablespoons of melted butter. Mix well to coat the breadcrumbs.
- Remove the skillet from the oven and uncover. Sprinkle the leeks with the breadcrumb mixture and 1/4 cup of grated cheese.
- Return the skillet to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden brown and the cheese is melted and bubbly.
- Serve the braised leeks hot as a flavorful side dish.
Notes
For a vegetarian version, use vegetable stock or wine instead of chicken stock. This dish pairs well with roasted meats or grilled fish. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crispiness of the breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 320
- Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
What type of stock should I use for braising the leeks?
You can use vegetable or chicken stock, depending on your preference and dietary needs.
How do I prepare the leeks before braising them?
Make sure to thoroughly clean the leeks by cutting off the root end and trimming the dark green tops, then slice them lengthwise to remove any dirt between the layers.
What type of cheese works best for the topping?
A good melting cheese like Gruyère or Parmesan works best for the breadcrumb topping, adding a nice flavor and texture.
