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Simple Braised Leeks with Garlic and Parsley Cooking Recipes

Braised Leeks with Garlic and Parsley


I like to serve these with grilled steak or any other entree you might pair with asparagus.

Makes 6 servings

  • 1 cup well-flavored chicken stock

  • 1/2 cup dry white wine

  • 3 pounds (about 12) small leeks, trimmed, white and light green parts only

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 3 cloves garlic, minced

  • 1/2 cup chopped fresh parsley

  1. Combine the stock and wine in a large skillet. Add the leeks and simmer over low heat until very tender, 30 to 45 minutes, depending on their size. Season well with salt and pepper.
     

  2. Drain the leeks well, reserving 2 tablespoons of the cooking liquid, and keep warm.
     

  3. Heat the olive oil and butter together in a small skillet over low heat. Add the garlic and parsley and cook, stirring, for 3 minutes, being careful not to burn the garlic. Stir in the reserved cooking liquid, cook 30 seconds.
     

  4. Serve the leeks on a heated plate with the garlic and parsley spooned over them. This simple cooking dish can be served hot or warm, or as a part of an antipasto plate.

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