Parmesan Braised Leeks – What’s Gaby Cooking

Prep the leeks by cutting the root ends about 1/3 inch and removing all of the dark green leafy park of the leeks on top. Then cut in half lengthwise. Keeping the leeks in tact, transfer them to a bowl and them thoughougly rinse them to remove all dirt. Once clean, give a final rinse and remove to a clean towel to dry off.

In a wide, heavy bottom skillet or braiser, heat the olive oil over medium heat. Place the leeks in the pan into an even layer, cut side down, and cook until they are lightly browned, 3 to 4 minutes. Use a pair of tongs to move them every few minutes to ensure they don’t stick. Using the tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes more. Season with salt and pepper. Flip the leeks back over so that the cut side is down and pour in the wine. Scrape up any brown bits on the bottom of the pan, then add enough water or stock to just cover the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are fork tender. Most of the liquid should evaporate at this point

Preheat the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, carefully pour it off. Sprinkle the Parmesan over the leeks. Place the skillet/braiser into the broiler for 2-3 minutes until the cheese has melted and is beginning to turn golden brown. Remove from the heat and serve. Adjust salt and pepper to taste. Garnish with lemon juice if desired.