Braised Melting Leeks with Garlic and Thyme by Eatingwell

Ingredients

• 5 large leeks (white and light green parts only, cut into 1-inch rounds)
• 2 tbsp extra-virgin olive oil
• 3 medium cloves garlic, smashed
• 3 (5-inch) sprigs fresh thyme
• 1/2 cup dry white wine (or water)
• 1 1/2 cup lower-sodium vegetable broth
• 1/2 tsp ground black pepper (plus more for garnish)
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter, cubed
• 1 tsp fresh lemon zest (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the leek rounds thoroughly in a bowl of water to remove grit, then pat completely dry.
3. Heat the olive oil in a large cast-iron skillet over medium heat. Arrange leek rounds in a single layer and sear, undisturbed, until golden brown on both sides, about 10–12 minutes total, flipping halfway through.
4. Add the smashed garlic, thyme sprigs, and white wine to the skillet. Cook for about 3 minutes until the liquid has mostly evaporated.
5. Pour in the vegetable broth, pepper, and salt. Bring to a gentle simmer over medium-high heat.
6. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the leeks are very tender and soft to the center.
7. Remove from the oven, add the cubed butter, and swirl the pan until the butter melts into the pan juices.
8. Transfer leeks to a serving platter and spoon the pan juices over the top, then garnish with lemon zest, extra pepper, and fresh thyme leaves.