Ah, leeks. I love how affordable, yet deliciously luxurious, they are. That’s right, I said luxurious– and if you don’t agree, you will once you’ve tried this recipe for Melted Leeks. There’s something about cooking these green and white stalks this way that makes them unbelievably rich, and perfect for many applications: spoon them on top of some roast chicken, or just serve them as a side dish:
2 tablespoons olive oil
7 medium-sized leeks, sliced thin, white and light green parts only
2 cloves garlic, minced
1/2 cup chicken stock
kosher salt, to taste
freshly-ground black pepper
In a saute pan over low-ish heat, melt about two to three tablespoons of butter. Add the leeks, and stir gently, around five minutes. Add the garlic, and cook around a minute more, until everything’s soft and your kitchen smells like heaven. Add chicken stock, raise heat, and bring to a boil. Then immediately lower heat to simmer… you want to reduce the liquid until it’s nearly evaporated, and the leeks have absorbed all of that flavor. Season with kosher salt and pepper, and a bit more butter if you’re feeling extra naughty.