Suzanne Goin's Braised Leeks

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 large leeks
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1 cup sliced shallot
• 1 tablespoon thyme leaves
• 1/2 cup dry wine
• 1 1/2-2 cups chicken stock or 1 1/2-2 cups vegetable stock

Recipe

• 1 preheat oven to 400°f
• 2 peel any bruised outer layers from leeks. trim roots, leaving root end intact. trim off tops on diagonal, leaving 2 inches of green. cut in half lengthwise. clean very well in water to remove internal grit. pat dry with towel. with cut sides up, season with salt and black pepper.
• 3 heat pan over medium-high heat for 2 minutes. pour in 1/4 cup oil and wait 1 minute. place leeks, cut side down, in pan being careful not to crowd them. make in 2 batches and use more oil, if necessary. sear them 4 to 5 minutes, until golden brown. season with salt and pepper and turn over to cook 3 to 4 minutes. transfer them, cut side up, to a gratin dish.
• 4 pour 1/4 cup oil into pan and heat over medium heat. add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. cook about 5 minutes, until just beginning to color. add wind and reduce by half. add 1 1/2 cups stock and bring to a boil over high heat. pour over leeks, without quite covering them.
• 5 braise in oven 30 minutes, until tender.