Leeks are a great cool-weather vegetable. They are members of the onion family but are milder and sweeter than regular onions. Because they are more tender and mild, however, they can burn more easily and therefor must be cooked more gently, generally on lower heats for longer times. While in this recipe they are quickly browned at medium high heat, they are then covered with a sauce to keep them from burning while they finish cooking.
Braised Leeks with Tomatoes and Olives
Step 1 Preheat Oven to 400 (F)
Step 2 Brown Leeks
- 1-2 Tbsp. olive oil
- 6 leeks, white parts only, split in half lengthwise (reserve green parts for another use)
In a large, heavy bottomed oven proof skillet, warm oil over medium high heat. Add leeks, cut side down, in a single layer, with a little space between each. Cook just until browned (about 2-4 minutes) then flip and brown top sides, watching closely to avoid burning leeks.
Remove browned leeks to a cutting board and, when slightly cooled, cut carefully with a serrated knife into 2” lengths (because leeks can be very hard to cut after they are fully cooked and served on a plate.)
Step 3 Low-Heat Saute Seasonings
1 tsp. olive oil
2 Tbsp. minced garlic (fresh or jarred)
¼ to ½ tsp. dried leaf thyme, to taste
Reduce heat to low and pour 1 tsp. olive oil into same pan used to brown leeks. When warm, stir garlic and thyme into oil and saute gently until fragrant, about 2-3 minutes
Step 4 Make Sauce
- ¼ cup red wine
- 1 28-oz. can diced tomatoes
- ¼ to ½ cup halved black olives, preferably Nicoise but regular will also work
- 4 bay leaves
- ¼ tsp. sea salt, more or less to taste
- 1/8 to ¼ tsp. freshly ground pepper, to taste (or a pinch of cayenne pepper)
Stir wine, tomatoes, olives, bay leaves, salt and pepper into garlic and simmer 3-4 minutes. Nestle browned leeks into sauce and return to simmer, then place pan, uncovered, into preheated oven. Bake until leeks are fork tender and sauce thickens, about 25 minutes.
Step 5 Serve with Optional Garnish
- Grated Parmesan cheese
Remove bay leaves and serve, topped by Parmesan cheese, if desired. (Include serrated steak knives with tableware to more easily cut leeks if needed.)
Notes:
Pan Option
An oven-proof skillet is called for to minimize dishes, but if you don’t have one, the dish can be assembled and baked in a casserole dish.
Side Dish Ideas
Because this vegetable dish is a little more involved than, say, steamed vegetables, be sure to pair it with lower-prep dishes, like grilled fish or shrimp, stir-fried tofu, or sauteed chicken breast.