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Braised Leeks with Balsamic Glaze

Braised Leeks with Balsamic Glaze

Leeks become rich and meltingly soft when poached in olive oil, deliciously finished with a sweet-tart balsamic glaze.

By Courtney HillNovember 8, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

At Casa Montaña in Valencia, Spain, we tasted leeks poached in olive oil until meltingly soft and finished with a sweet-tart balsamic glaze. This is our re-creation of that delicious side. When shopping for this recipe, look for leeks that are slender, with long white and light green sections, as these are the desirable parts (the dark green tops are too tough for braising). Leeks’ many layers trap sand and dirt, so it’s important to wash them thoroughly before cooking, then dry them well so they brown, rather than steam, in the oil.

Tip

Don’t stir the leeks too vigorously or too often when browning them in the oil. Stir gently just once or twice so they color evenly. And once the water goes into the pan and the cover goes on, it’s best to simply shake the skillet, not stir its contents, so the leeks hold together.

Ingredients
  • 1

    pound leeks (see headnote), white and light green parts only, outer layers removed

  • ¼

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 6

    thyme sprigs, plus 1 teaspoon chopped fresh thyme

  • ¼

    cup balsamic vinegar

  • 1

    teaspoon honey

  • 3

    tablespoons sliced almonds, toasted

Step 1

Cut the leeks in half lengthwise.

Fill a large bowl with water, submerge the leek halves and swish them around to remove the grit between the layers. Pour off the water and repeat until the leeks are clean, then pat dry.

Cut the leeks on the diagonal into 2-inch sections, keeping the layers intact as much as possible.

Step 2

In a 12-inch skillet, combine the oil and the leeks. Set the pan over medium-high and cook, gently stirring only once or twice so the layers do not separate, until the leeks are lightly browned, 4 to 6 minutes.

Add ¼ teaspoon salt and ½ teaspoon pepper, then slowly add ⅔ cup water. Add the thyme sprigs, cover and reduce to medium-low.

Cook, occasionally shaking the skillet, until a knife inserted into the leeks meets no resistance and most of the water has evaporated, about 20 minutes.

Step 3

Using a slotted spoon, transfer the leeks to a platter, leaving the oil in the skillet. Remove and discard the thyme sprigs.

Add the vinegar and honey to the pan, then cook over medium, stirring often, until the mixture is syrupy, 2 to 4 minutes.

Taste and season with salt and pepper, then pour over the leeks.

Sprinkle with the chopped thyme and the almonds.

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