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.
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