By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 4(215)
- Notes
- Read community notes
When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.
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Ingredients
Yield:Serves four to six
- 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)
Ingredient Substitution Guide
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.
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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.
Tip
- Advance preparation: The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.
Ratings
4
out of 5
215
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Cooking Notes
Mem
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.
David Look
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.
Lesley Simpson
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!
BHGW
Omg! Perfect! I just made this for tomorrow nights dinner but I ate half of them before I put them in the fridge. Very interesting complex flavors evolved from the combination of leeks, garlic and Sauvignon blanc. Had a slight lemony flavor. Made recipe exactly as is.
Amy K.
Made half the recipe tonight, it’s fantastic! Had no dry white wine, so I used Prosecco - and it was excellent.
Nick C
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.
Nancy Ori
How can I turn this into a sauce for pasta or fish?
EN
I cooked this last night and closely followed the recipe. They came out wonderfully!
Catherine Evans
I followed the recipe except for cutting the leeks lengthwise. They didn't get mushy as they were in 2 in. pieces. I used parsley and dill and they were delicious!
Jeff
Take lid off early to facilitate reduction. Also, I’d chop them small like the picture shows, not the way the recipe explains it as 2 inch strips. I wasn’t blown away by the flavor of these. Maybe use half oil/butter instead of just oil.
MH
I think Martha's recipe for braised leeks on this site is better (or I should say 'amazing!') -- basically she doesn't boil the leeks in advance, and they're cut in larger pieces. Next time I'll just apply that method to the smaller pieces... https://cooking.nytimes.com/recipes/12667-braised-leeks-with-parmesan
Lesley Simpson
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!
lobsterman
Made with two smallish leeks and considered it about 1/3 of the recipe. I didn’t slice the leeks lengthwise, instead cut them into 1/2” coins. Blanched for 5 min., then cooked food in a smallish skillet with 2 tsp EVOO and 1/3 cup white wine. Did not get mushy the way some comments complained.Going to serve it as a side dish with lamb stew.
judys
This is really nice.
judys
This is really nice. Used medium sized leeks from our garden. Served with lemony chicken and a roasted butternut squash, Brussels spouts, potatoes medley with chopped walnuts and pomegranate seed garnish, Good winter night dinner.
Carolyn
Sliced in tofu took up the flavors nicely. This will become a go-to recipe for me.
Tom
followed the recipe exactly but with only two leeks. Finished with chopped Dill. Came out surprisingly good- flavor profile sweet and complex. this dish makes leeks shine in a way that is not common.
BHGW
Omg! Perfect! I just made this for tomorrow nights dinner but I ate half of them before I put them in the fridge. Very interesting complex flavors evolved from the combination of leeks, garlic and Sauvignon blanc. Had a slight lemony flavor. Made recipe exactly as is.
Amy K.
Made half the recipe tonight, it’s fantastic! Had no dry white wine, so I used Prosecco - and it was excellent.
JC Bishop
Re; Mr Look's comment: so which way is better-2" thick or thinly sliced as above? Do cooking times need to be adjusted?Thank you
Katherine
I sliced into chunks about 3/4 or 1 inch long -- a size that fit comfortably on the forks of my guests -- and liked the result very much. In my case, I did not parboil the leeks but let them do all their simmering in the wine/oil/garlic mixture. I started tasting at 30 minutes and decided that they were just right at about 50 or 55 minutes.
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