Spring Sides: Braised Leeks


In the fall, winter, or even early spring, a large bunch of leeks in my CSA box would inspire soup with potatoes and bacon. But as we move into warm spring days, I find I’m craving cooler, lighter fare than soup.

Enter this recipe for braised leeks.  It makes a wonderful side dish to a roasted chicken or juicy steak, or can be folded into a bowl of cooked grains (bulgur, quinoa, or pasta). However you end up using it, go ahead and make several servings at once and store the leftovers in the fridge. When you are scrounging for that one last ingredient later in the week, pull out these braised leeks and add some pizzaz to your weeknight meal.

Local ingredients: leeks (CSA box), spring onion (Farmer’s market), lemon (CSA box)


4 medium-large leeks

1 small spring onion

4 tbsp butter

1 1/2 c unsalted vegetable broth

1 tsp thyme

1 tsp ground marjoram

1 lemon

1/2 tsp salt

1/2 tsp pepper

1/3 c dry white wine


Preheat the oven to 425. Slice the leeks and onion into thin rounds (including the dark green stems). Heat the butter over medium-high heat with the thyme and marjoram, then add the leeks and onions. Sauté until the leeks and onions soften and the white portions start to turn translucent. Add the salt and pepper and stir.


Pour the leek and onion mixture into a greased baking dish, then pour broth and white wine in to cover. Zest and juice the lemon, and add both to the dish.


Bake for approximately 40 minutes, or until the leeks and onions are tender. Serve warm.


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