BRAISED LEEKS
4 servings
Bring to a simmer in a large skillet or Dutch oven over medium-high heat:
- ¾ cup chicken stock or broth
- 2 tablespoons butter
- (¼ teaspoon salt, if using unsalted stock)
- ¼ teaspoon black pepper
Add to the skillet, cut side down:
- 4 large leeks, trimmed, halved lengthwise, and well cleaned
Reserve the leek greens for stock or discard. Reduce the heat to medium-low, cover, and simmer until very tender when pierced with a knife, about 15 minutes. Uncover, increase the heat to medium, and cook the leeks until golden brown and the liquid is almost gone, about 5 minutes. Meanwhile, melt in a small skillet over medium heat:
- 1 tablespoon butter
Add and cook, stirring frequently, until golden brown:
- ½ cup coarse dry bread crumbs or panko
Transfer the leeks to a serving plate, cut side up, and top with the bread crumbs along with:
- (Chopped toasted hazelnuts)
- A sprinkle of lemon juice