Leeks in White Wine
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6medium leeks, about 2½ pounds, white and light green parts only
- Salt
- 2tablespoons extra-virgin olive oil
- 1cup dry white wine, like pinot grigio or sauvignon blanc
- Freshly ground pepper to taste
- 4large garlic cloves, minced
- 2tablespoons chopped flat-leaf parsley, mint or dill (or a combination)
Nutritional analysis per serving (6 servings)
129 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
- Step 2
Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
- Step 3
Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
- Step 4
Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.
- Advance preparation: The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.
Private Notes
Comments
I think that skipping the parboiling step might help to avoid mushy, overcooked leeks. Simmering them in wine for 30 minutes should be more than sufficient.
From Martha: The photographer did not cut the leeks the way the recipe says to, so sorry about the confusion. The blanched leeks are braised in a mix of wine and olive oil. The oil is important for the flavor and the texture too.
Leeks have a quietness and this recipe is a great reason to always have some around. This recipe is a culinary multitasker, culinary insurance and a keeper. We tucked some into grilled cheese last night with Gruyere and today at lunch tucked some into a French lentil salad . I imagine they would be good on pizza, pasta, tucked into an omelette, as a garnish on a cracker smothered into a cream cheese... or even a topping for a soup or for roasted fish. Subtle loveliness!
I chopped up the dark green parts, too. With the long cooking time they became perfectly edible and delicious.
very good, we'll make again
Choose a white wine you like (rosé works well too) and a very good olive oil. I make these to go on top of garlic mashed potatoes…so delicious.