Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over, add stock, and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste
Variation: The braised leeks are also wonderful topped with a Panko bread topping: Mix ¼ cup Panko with 1 tablespoon fresh parsley, 2 tablespoons grated Parmesan and a pinch of salt and pepper to taste. Toast in a skillet over medium-low heat until Panko is golden brown and scatter over braised leeks.