Description
This Sauteed Leeks with Parmesan recipe is a simple yet elegant side dish featuring tender leeks sautéed to golden perfection and enhanced with dry white wine, chicken stock, butter, and freshly grated Parmesan cheese. Perfectly balanced with savory and slightly tangy flavors, this recipe is ideal for complementing a variety of main courses and showcases the delicate sweetness of leeks.
Ingredients
Scale
Leeks and Vegetables
- 6 leeks (avoid thicker leeks, if possible)
Cooking Liquids and Fats
- 2 tbsp olive oil
- ¼ cup dry or semi-dry white wine (use a good drinking wine)
- 3 tbsp unsalted chicken stock
- 1 tbsp unsalted butter
Seasonings and Cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp freshly grated Parmesan or Gruyere cheese
Instructions
- Prepare the leeks: Trim off the ends and dark green leaves from the leeks. Halve them lengthwise. Place in a large bowl of cold water for 10 minutes to allow dirt and sand to settle. Rinse each leek under running water, separating layers if needed to clean thoroughly. Discard thick outer layers that are tough or damaged.
- Heat the skillet and add oil: Warm a large, heavy-bottomed skillet over medium heat. Add the olive oil and heat until shimmering.
- Place the leeks cut-side down: Arrange the leeks in a single layer, cut-side down in the hot oil.
- Brown the leeks: Using tongs, gently move the leeks until they are lightly browned on the cut-side, about 3-4 minutes. Carefully flip the leeks and cook the other side for another 3-4 minutes until also lightly browned.
- Season the leeks: Sprinkle kosher salt and freshly ground black pepper evenly over the leeks. Flip them again so the cut-side is down.
- Remove any papery outer layers: Peel off any remaining tough outer layers that will not soften during cooking.
- Deglaze the pan with wine: Pour in the white wine and stir to loosen browned bits from the pan bottom.
- Add chicken stock and simmer: Add enough chicken stock to come up to the tops of the leeks. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes or until the leeks are tender and most liquid has evaporated.
- Add butter and evaporate excess liquid: Stir in the butter gently. Leave the pan on low heat just long enough for the liquid to evaporate, about 1 minute. If liquid remains, pour off any excess before refrigerating leftovers for up to 1 week.
- Flip leeks and add cheese: Turn the leeks so the cut-side faces up and sprinkle evenly with freshly grated Parmesan or Gruyere cheese.
- Broil for extra browning (optional): If desired, preheat your oven broiler and ensure your pan is broiler-safe. Place the leeks under the broiler just long enough to brown the cheese lightly.
- Melt the cheese without broiling (optional): Alternatively, allow the cheese to melt over the warm leeks without broiling for a soft cheesy finish.
- Serve: Serve immediately and enjoy the delicate, savory flavors of these sauteed leeks with Parmesan.
Notes
- Use medium to thin leeks for more even cooking and tenderness.
- Discard thick outer layers as they remain tough and fibrous.
- White wine used should be dry or semi-dry and suitable for drinking to add the best flavor.
- Chicken stock can be substituted with vegetable stock for a vegetarian option, but recipe as is is not fully vegetarian.
- Broiling the leeks with cheese adds a delicious golden crust but is optional.
- Leftover cooked leeks can be refrigerated for up to 1 week if excess liquid is removed.
