Braised Leeks with Parmesan

4.67 from 12 votes

Braised Leeks with Parmesan become meltingly tender after a short braise. They pair well with steak, seafood and chicken.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: people

Calories: 119kcal

Be sure to clean thoroughly because leeks are very sandy.
Cut off dark green top of leeks, trim the root, then cut the leeks lengthwise but do not cut through the root. Turn and cut lengthwise again. Then cut off the root. Cut into 2-3 inch long pieces (or leave in longer pieces).
Separate the leeks pieces and check again for sand.
Strip thyme leaves off their stems.
Heat large saute pan over medium heat and melt butter. Add garlic and cook for about 1 minute, stirring constantly. Add leeks pieces and stir to coat with butter.
Add water (or broth), wine, and, thyme leaves. Season with salt and pepper. Gently stir to combine. Cover pan with a tight-fitting lid and cook for 15-18 minutes, or until leeks are softened.
Check halfway through the cooking time and add more water if needed.
Turn off heat, sprinkle with Parmesan cheese, cover again for about one minute to allow the cheese to melt, and serve.

Always cut and then clean leeks thoroughly with warm water because they are sandy inside.
Using a pan with a tight-fitting lid is important for braising. The lid traps the steam from the liquid and that helps cooks the food.
If your pot doesn’t have a tight-fitting lid, cover the pot first with aluminum foil or parchment paper, and then place the lid on top.
Pro Tip - save the fibrous dark green tops to use when making homemade stock or broth
No Parmesan? Try Gruyere, Romano or crumbled goat cheese