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Olive-Oil-Braised Leeks with Thyme

Scott Phillips

Servings: 4

The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.


  • 2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
  • 12 small sprigs fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 160
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Protein (g): 1


  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
  • Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.

Make Ahead Tips

The leeks will keep in the refrigerator for up to 3 days.

Make a light lunch: Chill, drizzle with mustard vinaigrette, and serve with a softly boiled egg and a piece of rustic bread.

Layer for an appetizer: Slice lengthwise into a few pieces, drizzle with fresh lemon juice, sprinkle with coarsely chopped parsley, and serve layered with fresh mozzarella.

Use to top fish: Coarsely chop and spoon over pan-seared striped bass or halibut.


Rate or Review

Reviews (8 reviews)

  • cozette | 01/15/2014

    These are wonderful! They are even better the next day. I removed the dry top layer and reheated them at 400 for 30 minutes, covered. They became more caramelized and delicious. They're also good chilled with a vinaigrette as suggested.

  • food4laura | 07/31/2012

    I love this recipe i have made it 5 or 6 times, its an easy recipe for weekdays and great for brunch the following day.

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