Leeks are braised in stock with a topping of breadcrumbs and cheese for a simple, but so flavorful side dish.
- 1 bunch leeks (cleaned and sliced lengthwise)
- 2 Tbsp olive oil
- 1 cup chicken stock (can substitute veggie stock or wine)
- 1 cup breadcrumbs
- 2 Tbsp butter (melted)
- 1/4 cup cheese (grated)
- Get your hands on a generous bunch of young leeks—enough to fill the bottom of your pan in a single layer. Remember that you will cut off the stem end and most of the green part of the vegetable, so what you end up with will be a much smaller amount than it might seem when you purchase or harvest your leeks. Slice off the dark green ends of the leeks and split the leeks lengthwise, leaving the root end intact. Look inside the leaves for dirt and wash the leeks as needed. Remove the stem end.
- Gently sauté the leeks in a generous splash of olive oil over medium heat until they begin to brown and soften. Try to keep the leeks lined up in a row so that they are prettier and easier to serve. Add a cup or so of chicken stock and salt as needed. (My stock is salty, so I don’t add any extra.) Cover the pan and simmer twenty minutes or so until the leeks are very soft and most of the liquid is evaporated. Mix one cup of breadcrumbs (I like panko-style best) with two tablespoons of melted butter. Sprinkle over the top of the leeks. Add some grated cheese. I used a mild goat Gruyere, which was especially delicious.
- Broil for five minutes or until golden brown.
- Category: Side