By Tahsin Fairooz

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Ingredients

• 4 large leeks
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper

Silky, aromatic, and quietly elegant, this wine-braised leek recipe turns a humble allium into a dish worthy of center stage. Spoon it over a cold rotisserie chicken leg right out your refrigerator, or over a crusty bread with some white cheese, can be feta crumbles or a spoon of ricotta. Or if you have mood for a quick grilled fish fillet, serve the leeks alongside with a generous squeeze of lemon, topped with capers.

The recipe I am sharing serves four regular size portions (seven to nine oz), assuming your supermarket sells them in a bunch of three to four.

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ½ cup vegetable or chicken stock
• 1 teaspoon fresh thyme leaves (optional)
• 1 teaspoon lemon zest (optional, for finishing)

Prep the leeks ****Trim dark tops and roots. Halve lengthwise and rinse well to remove grit. Cut into 3–4 inch pieces and pat dry.

Sear ****Heat butter and olive oil in a wide skillet over medium heat. Place leeks cut-side down in a single layer. Season with salt and pepper. Cook 4–5 minutes until lightly golden.

Deglaze ****Add white wine. Simmer 2–3 minutes to reduce slightly.

Braise ****Add stock (liquid should come halfway up leeks) and thyme. Bring to a gentle simmer, cover, and cook on low 20–25 minutes until tender.

Reduce & finish ****Uncover and simmer 3–5 minutes to lightly thicken the sauce. Adjust seasoning. Finish with lemon zest if desired. Serve warm or at room temperature.

                                                                               ***Enjoy!***