Braised Leeks in White Wine with Thyme

Ingredients

• 2 large leeks
• 3 garlic cloves, thinly sliced
• 1 tbsp olive oil
• 2 tbsp butter
• ⅔ cup dry white wine
• 1 ¼ cups chicken stock (or vegetable stock)
• 2 tbsp lemon juice
• 4 sprigs fresh thyme
• Flaky sea salt
• Freshly ground black pepper

Instructions

1. Heat the oven to 375°F.
2. Cut off the roots and the tough, dark green outer leaves of the leeks. Separate the pale white parts from the lighter green tops.
3. Slice the green tops thinly. Cut the white parts into 1-inch pieces.
4. Put all the leeks in a big bowl of cold water and swish them around. Dirt hides between the layers and sinks to the bottom. Lift the leeks out and drain them.
5. Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until soft and fragrant.
6. Add the sliced green leeks. Turn the heat down to medium-low and cook for about 15 minutes, stirring now and then, until very soft.
7. Add the white leek pieces and stir to coat them in the buttery mixture. Season with salt and pepper.
8. Move everything to a baking dish (an 8-inch square dish or similar works well).
9. Pour in the lemon juice, wine and stock, and tuck in the thyme sprigs.
10. Cover the dish with a sheet of parchment paper, then a sheet of foil. The parchment keeps the foil from touching the acidic liquid.
11. Bake for 35 to 40 minutes, until a fork slides into the white pieces with no resistance.
12. Taste and add more salt if needed. Serve warm with some of the cooking liquid spooned over the top.