These braised leeks are an effortless way to add more vegetables to your weeknight routine, yet elegant enough to impress a crowd! Whole leeks gently simmer in a lemony white wine sauce until they’re velvety and delicious.
Photo Credits: Mark Beahm
Throughout the Mediterranean, leeks are considered an essential vegetable on par with onions or garlic. But they’re also more than just a base for dishes, they’re often the star ingredient.
Like classic Mediterranean dishes Zeytinyağlı Pırasa (Turkish braised leeks) and Salantourmasi (Greek Stuffed Onions) , this braised leek recipe flips the script. The aromatics aren’t just background flavor—they take center stage.
The leeks are first pan-seared, turning the layers a beautiful golden brown and caramelizing their natural sweetness. They then stew until tender, and the remaining sauce is reduced until it bursts with flavor. Dill adds freshness, and feta adds a tangy, creamy balance (and feel free to leave off the feta for a vegan option). Serve as a vegetarian main with a hearty bean salad and pita bread , or alongside your simple proteins.
- Ingredients and Substitutions for this Braised Leeks Recipe
- How to Braise Leeks
- What to Serve with Braised Leeks
- You’ll Also Like: More Leek Recipes
- You’ll Also Like: More Leek Recipes
- Braised Leeks with Lemon and Feta Recipe
Ingredients and Substitutions for this Braised Leeks Recipe
Braising leeks whole may give off a celebratory feeling, but the ingredients for this simple recipe are easy to find at most grocery stores. You’ll need:
- Leeks: Choose smaller-sized, young leeks for the most delicate flavor.
- Olive oil : Always use high-quality extra virgin olive oil which imparts a rich flavor.
- Vegetable broth: This will reduce as the leeks braise, so it’s best to use a low-sodium broth (or make your own with leftover veggie scraps!). Chicken broth also works well but, of course, this dish will no longer be vegetarian.
- White wine: Adds complexity to the braising liquid, but you can replace it with more vegetable broth if you prefer. You may just want to add another squeeze of lemon at the end.
- Fresh herbs: Thyme and chives infuse the braising liquid with sweet-savory flavor. Rosemary and green onion or shallot are the best substitutions. Dill lifts the richness, but feel free to use parsley if you prefer.
- Seasoning: Salt and freshly cracked black pepper to bring out the natural flavor. Just a sprinkle of sugar helps caramelize the leeks, but feel free to leave this off if you avoid sugar.
- Lemon: Or substitute with lime juice. Either way, fresh is best!
- Feta cheese: Adds a delicious tangy creaminess, but leave it off for a vegan option. Use whole feta preserved in brine and crumble it yourself, as it tends to be of higher quality.
How to Braise Leeks
Searing the leeks first develops their flavor, then I braise them gently over low heat until tender. Here are the steps:
- Trim 3 leeks: With a sharp knife, trim off 1/4-inch of the very tough end of the leek, but keep the root end intact. Peel off the outermost layer and cut off the top two to three inches of their dark green part, leaving the white and light green part. TIP: Freeze the tough green parts for vegetable stock. They will add a wonderful flavor.
- Clean the leeks: Fill a large bowl with cold water and add the leeks. Swish around liberally to remove the grit and dirt from their layers. Empty the water and replace it with more fresh water. Leave the leeks in the water for a few minutes to loosen up any remaining dirt while you prep the herbs. Then drain and place on a clean kitchen towel and allow them to dry completely. TIP: If the leeks are very long, cut them one more time across so to make them fit into the pan.
- Prep the herbs. Slice a small lemon into rings. Chop enough thyme leaves to yield 2-3 tablespoons, enough chives for 2 tablespoons, and enough dill for 1 tablespoon.
- Sear the leeks: Season the cut side of the leeks with the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 3 tablespoons of the olive oil in a large and deep non-stick pan over medium heat–one with a lid that’s large enough to fit all of the leeks. When the oil is hot, add the leeks in a single layer with their cut side down. Arrange the slices of lemon around them. Cook until the leeks’ cut side is golden and caramelized, about 5 to 6 minutes. Flip the lemons half way through so they caramelize all over.
- Braise the leeks: To the pan, add the wine, vegetable broth, and fresh thyme. Season everything with a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low. Cover the pan with a lid, and simmer for about 15 minutes, carefully flipping the leeks half way through. Pierce the white part of the leeks with a knife to check if they are done (the knife should not encounter any resistance). If they need a little longer time braising or if your liquid has evaporated, add some more warm vegetable broth or water.
- Reduce the sauce: Remove the leeks from the pan and place them on a serving platter with the cut-side facing up. Scatter the lemon slices around them. Cover with foil to keep warm. Simmer the remaining liquid in the pan for a few minutes, until it is thickened. Stir in the remaining 1 tablespoon olive oil, lemon juice and chives. Finish and serve: Taste the sauce and adjust the seasoning with more salt, pepper or lemon juice if needed. Spoon the sauce over the leeks, top with the fresh dill and crumbled feta, and serve warm.
What to Serve with Braised Leeks
Leeks, with their wonderful mild flavor, are a great addition to a variety of vegetarian dishes. They pair particularly well with fennel–both roasted fennel or fennel salad . They are also a great side dish next to any protein, from broiled salmon to lemon garlic chicken .
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You’ll Also Like: More Leek Recipes
Vegetarian
Savory Mushrooms and Leeks Galette
Soups and Stews
Herbed Vegan Potato Leek Soup Recipe
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Turkish-Style Leeks Recipe (Zeytinyağlı Pırasa)
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Visit Our Shop
Ingredients1x2x3x
- ▢ 3 medium leeks
- ▢ 1/4 cup extra virgin olive oil (divided)
- ▢ 1/2 teaspoon granulated sugar
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 1 small lemon, sliced into rings
- ▢ 1/4 cup white wine
- ▢ 1/4 cup vegetable broth
- ▢ 2-3 tablespoons chopped fresh thyme leaves
- ▢ 1 tablespoon lemon juice
- ▢ 2 tablespoons chopped fresh chives
- ▢ 1 tablespoon chopped fresh dill (optional)
- ▢ 1/4-1/2 cup crumbled Greek feta cheese (optional)
Instructions
- Trim the leeks: Slice off the dark green tops of the leeks. Trim the stringy bottommost root, but keep most of the root intact so the leeks don’t fall apart. Peel off the outermost layer, then cut the leeks in half lengthwise.
- Clean the leeks: Fill a large bowl with cold water and add the leeks. Swish around liberally to remove the grit and dirt, then drain and replace with fresh water. Let sit for a few minutes to loosen up any remaining dirt. Drain and place on a clean kitchen towel to dry completely. If the leeks are too long to fit in your pan, cut them one more time across, giving you 4 sections per leek.
- Sear the leeks: Season the cut side of the leeks with the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 3 tablespoons of the olive oil in a large and deep non-stick pan over medium heat–one with a lid that’s large enough to fit all of the leeks. When the oil is hot, add the leeks in a single layer with their cut side down. Arrange the slices of lemon around them. Cook until the leeks’ cut side is golden and caramelized, about 5 to 6 minutes. Flip the lemons half way through so they caramelize all over.
- Braise the leeks: To the pan, add the wine, vegetable broth, and fresh thyme. Season everything with a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low. Cover the pan with a lid, and simmer for about 15 minutes, carefully flipping the leeks half way through. Pierce the white part of the leeks with a knife to check if they are done (the knife should not encounter any resistance). If they need a little longer time braising or if your liquid has evaporated, add some more warm vegetable broth or water.
- Reduce the sauce: Remove the leeks from the pan and place them on a serving platter with the cut-side facing up. Scatter the lemon slices around them. Cover with foil to keep warm. Simmer the remaining liquid in the pan for a few minutes, until it is thickened. Stir in the remaining 1 tablespoon olive oil, lemon juice and chives.
- Finish and serve: Taste the sauce and adjust the seasoning with more salt, pepper or lemon juice if needed. Spoon the sauce over the leeks, top with the fresh dill and crumbled feta, and serve warm.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Keep in an airtight container in the refrigerator for up to five days. Serve at room temperature, or reheat gently over low.
Nutrition
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Braised Leeks with Lemon and Feta
Ingredients
- 3 medium leeks
- 1/4 cup extra virgin olive oil (divided)
- 1/2 teaspoon granulated sugar
- Kosher salt
- Black pepper
- 1 small lemon, sliced into rings
- 1/4 cup white wine
- 1/4 cup vegetable broth
- 2-3 tablespoons chopped fresh thyme leaves
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill (optional)
- 1/4-1/2 cup crumbled Greek feta cheese (optional)
Instructions
- Trim the leeks: Slice off the dark green tops of the leeks. Trim the stringy bottommost root, but keep most of the root intact so the leeks don’t fall apart. Peel off the outermost layer, then cut the leeks in half lengthwise.
- Clean the leeks: Fill a large bowl with cold water and add the leeks. Swish around liberally to remove the grit and dirt, then drain and replace with fresh water. Let sit for a few minutes to loosen up any remaining dirt. Drain and place on a clean kitchen towel to dry completely. If the leeks are too long to fit in your pan, cut them one more time across, giving you 4 sections per leek.
- Sear the leeks: Season the cut side of the leeks with the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 3 tablespoons of the olive oil in a large and deep non-stick pan over medium heat–one with a lid that’s large enough to fit all of the leeks. When the oil is hot, add the leeks in a single layer with their cut side down. Arrange the slices of lemon around them. Cook until the leeks’ cut side is golden and caramelized, about 5 to 6 minutes. Flip the lemons half way through so they caramelize all over.
- Braise the leeks: To the pan, add the wine, vegetable broth, and fresh thyme. Season everything with a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low. Cover the pan with a lid, and simmer for about 15 minutes, carefully flipping the leeks half way through. Pierce the white part of the leeks with a knife to check if they are done (the knife should not encounter any resistance). If they need a little longer time braising or if your liquid has evaporated, add some more warm vegetable broth or water.
- Reduce the sauce: Remove the leeks from the pan and place them on a serving platter with the cut-side facing up. Scatter the lemon slices around them. Cover with foil to keep warm. Simmer the remaining liquid in the pan for a few minutes, until it is thickened. Stir in the remaining 1 tablespoon olive oil, lemon juice and chives.
- Finish and serve: Taste the sauce and adjust the seasoning with more salt, pepper or lemon juice if needed. Spoon the sauce over the leeks, top with the fresh dill and crumbled feta, and serve warm.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Keep in an airtight container in the refrigerator for up to five days. Serve at room temperature, or reheat gently over low.
Nutrition
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