This Lemon Braised Leeks Recipe is a beautiful and unique side dish. Easy to prepare, it’s quite lovely alongside steak, chicken or fish dishes.
Whether onions are red and small, golden and large, or green, white and long, we typically think of them as being an ingredient in a finished dish.
I love celebrating onions on their own — as the star of their own dish. Leeks are a beautiful, vibrant green, that will bring life to any plate.
I was inspired to keep the leeks intact and on their own because of how pretty they are.
What’s in Lemon Braised Leeks?
- vegetable stock
- lemon juice
- olive oil
- salt, pepper
How to Braise Leeks
- Sear the leeks in a very hot pan, until they’re nicely browned.
- Pour a liquid mixture over them, bring to a boil, turn the heat to low and simmer until the liquid has almost completely reduced.
The above is a general description of braising leeks — more detailed instructions for Lemon Braised Leeks are below.
Such beautiful produce.
What to Serve with Lemon Braised Leeks?
This recipe would be divine with comforting main courses like Pumpkin Braised Short Ribs, crispy Orange Roasted Chicken, or light Broiled Chimichurri Dover Sole. Or, you could simply top a bowl of steamed rice with them.
Belgian Style Leeks
I used very special leeks in this Lemon Braised Leeks side dish — they’re Belgian Style Leeks that Melissa’s Produce just introduced to be distributed nationally. Available year round, these leeks have much more edible flesh than common leeks, they’re easy to chop, and won’t make you cry. 🙂
While here, they’re shining in their own light, Belgian Style Leeks are also delicious, adding a wonderful, mild onion flavor and soft texture, to soups, savory tarts, salads, omelets, breads and more.
And if I were you, I’d make this recipe with the leeks and then add them to other recipes, adding more layers of rich flavor!
If you don’t see Belgian Style Leeks from Melissa’s Produce in your market, you can order them directly from them here.
I hope you enjoy the Lemon Braised Leeks as much as my family and I do.
This is not a sponsored post. Melissa’s Produce sent me Belgian Style Leeks for recipe testing – all opinions are my own. I only promote, create recipes with, and write about products I love.
- 3 large Leeks preferably Belgian-Style
- 1/3 cup dry Sherry
- 1/2 cup vegetable stock
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons minced garlic
- Olive oil for the pan
- 1-1/2 teaspoons unsalted butter
- Lemon zest for garnish
- Sea salt and freshly ground black pepper
Cut the darker green, tougher ends of the leeks off -- a little of the light green part is okay. (Save the dark green portions for making stock another time.)
Slice the leeks lengthwise, and keeping the halves intact, gently clean them under cold running water. (Leeks are almost always dirty, as the white portion grows completely underground.) Dry the leeks well and set aside.
In a small bowl, combine the sherry, stock, garlic, and lemon juice.
Coat the bottom of a large sauté pan with olive oil, place it over high heat and sprinkle it with salt and pepper. Once it's hot, add the leeks, round side down. If you don't hear a sizzling sound, the pan is not hot enough -- wait for the sizzle! Now sprinkle the flat side with salt and pepper.
Once the bottom has nicely browned, after a couple of minutes, use a fork, to carefully flip the leeks over.
Pour the sherry mixture evenly into the pan, and add the butter, breaking it into a few pieces over the leeks.
Bring to a boil, turn the heat to low and simmer until the liquid has almost completely reduced. You should have 1 to 2 tablespoons of liquid left in the pan, about 7 minutes.
Sprinkle with a bit more salt and pepper, and top with freshly grated lemon zest. (You can serve the leeks this size, or cut them into smaller pieces -- but either way, serve them with a knife, as they can be a bit fiberous, even when they're tender.)