Leeks Braised In Red Wine
serves 2
Usually, leeks are braised in white wine, but we love the color of the browned leeks when braised in red wine. A number of herbs and spices could be added easily to this base recipe. When we're feeling indulgent, we even like to grate some parmesan or pecorino over the finished leeks.
4 medium leeks, trimmed and halved lengthwise
2 tablespoons butter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 cup red wine
1 cup low-sodium broth (chicken or vegetable)
prep: 10 minutes
total: 30 minutes
large sauté pan
1. Prep the leeks. Cut off and discard the dark green part of the leek. Cut off and discard the roots, leaving enough of the fibrous white part to keep the bottom end together. Split the leek in half lengthwise. Rinse it well under cold water, making sure to separate each layer with your fingers to remove any hidden soil.
2. Heat the butter and olive oil in a large sauté pan over medium-high heat. When it’s very hot, add the leeks to the pan, cut-side down. Season them with a light sprinkling of salt and pepper. Leave them alone to brown well, 4-6 minutes. Turn them over and brown on the other side, another 4-6 minutes.
3. Add equal amounts of wine and broth to the pan — just enough to come about 3/4 of the the way up the sides of the leeks. Simmer, turning once, until the leeks are tender, 8-10 minutes. Spoon the pan juices over the leeks before serving.
