Braised Leeks

Ingredients

• 4-6 leeks
• 1 garlic clove, minced
• 3-4 Tbsp unsalted butter
• Salt
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 1 teaspoon sugar
• 1 bay leaf
• 1 cup white wine or vegetable stock
• 1/4 cup parsley, chopped

Directions

1. Trim the leeks by cutting away the ends until you reach the firm shank. A bit of pale green is fine, but leave the tougher darker tops behind. If you like, those trimmed pieces can go into the freezer for a future stock.
2. Cut each leek lengthwise down the shank, stopping when you reach the root so the leek still holds together. Rinse thoroughly under cold running water, working between the layers to remove any dirt or grit. Once they are clean, slice through the root end so each leek becomes two long halves.
3. Choose a sauté pan that can fit the leeks in a single layer, then warm the butter in it over medium-high heat. Once the butter is melted and foamy, lower the heat to medium. Add the minced garlic, then place the leeks in the pan with the cut sides facing down.
4. Cook the leeks for 1-2 minutes, just long enough for a little color and for the butter to work its way in. Flip them, season with salt, and cook the second side for another 1-2 minutes.
5. Turn the leeks cut side down again. Scatter the sugar, thyme leaves, and a little more salt over the top. Pour in the white wine, add the bay leaf, and bring everything to a gentle simmer. Cover the pan and cook over medium-low heat for 35-45 minutes.
6. When the leeks are soft enough that a knife slips in easily, remove the lid and raise the heat so the braising liquid boils briskly. Reduce the liquid by half, then take the pan off the heat. Stir in the parsley, coating the leeks in the sauce, and serve.