Leeks a la Grecque

By Chef Chris Yuille

October 31, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Leek8 pencil leeks, or 4 large leeks

Dry White Wine1 bottle

Flamingo Estate Extra Virgin Olive Oil1 1/3 cup

White Wine Vinegar1 cup

Garlic1 head, halved

Thyme1/4 bunch

Bay Leaves2

Sea Saltto taste

Black Pepperfreshly cracked

Steps

Wash the leeks thoroughly under running water, ensuring any dirt is cleaned from the roots and within the layers.
In a pan just large enough to fit the leeks, combine the wine, Heritage Extra Virgin Olive Oil, vinegar and the aromatics. Add the leeks. They should be fully submerged – if not, add a splash of water.
Bring to a simmer over medium heat, then reduce heat to low. Cook, barely simmering, until the leeks are fork tender, 20-40 minutes, depending on the size of your leeks.
Carefully remove leeks and pat dry. Trim the roots and peel away the outer layers. If using large leeks, halve lengthways. Serve on a warmed platter and finish with salt and pepper.
Note: *If preparing in advance, let the leeks chill in their liquid, then refrigerate overnight. When ready to serve, transfer to a lined oven sheet and reheat at 350°F for about four minutes.
**The ‘a la Grecque’ braise can be reused 2-3 times. It’s a great way to cook almost any vegetable – think artichokes, asparagus, mushrooms or carrots. Cool to room temperature then store, covered, in the refrigerator.