Leeks a la Grecque

October 31, 2024
Serves
8

In this Recipe

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
  1. Wash the leeks thoroughly under running water, ensuring any dirt is cleaned from the roots and within the layers.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. **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.