Braised Leeks with Balsamic Glaze
Leeks become rich and meltingly soft when poached in olive oil, deliciously finished with a sweet-tart balsamic glaze.
- Makes4 servings
- Cook Time40 minutes
- 3
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.
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.
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