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Braised Leeks

1 hr 15 min
20 min prep
55 min cook

Serves 4

34gCarbs
28gFat
4gProtein

Ingredients

  • 2 lb Leeks, approximately 6 stalks
  • 6 tbsp European style unsalted butter, divided use
  • 3 tbsp Extra virgin olive oil
  • 4 Thyme, sprigs
  • 2 tbsp White wine vinegar
  • 1 1/4 cups Chicken stock
  • 1 tbsp Fresh chives, chopped small, plus more as needed for garnishing

Shop ingredients

  • Item, H-E-B Fresh Leeks. Quantity: 1 each. Price: $4.13.
    H-E-B Fresh Leeks
    2 lb needed

    $4.13

    Adjust quantity
  • Item, Central Market European Style Unsalted Butter. Quantity: 1 each. Price: $6.22.
    Central Market European Style Unsalted Butter
    6 tbsp needed

    $6.22

    Adjust quantity
  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    3 tbsp needed

    $8.61

    Adjust quantity
  • Item, H-E-B Organics Thyme. Quantity: 1 each. Price: $3.10.
    H-E-B Organics Thyme
    4 items needed

    $3.10

    Adjust quantity
  • Item, H-E-B White Wine Vinegar. Quantity: 1 each. Price: $2.59.
    H-E-B White Wine Vinegar
    2 tbsp needed

    $2.59

    Adjust quantity
  • Item, Swanson Chicken Cooking Stock. Quantity: 1 each. Price: $3.10.
    Swanson Chicken Cooking Stock
    1 1/4 cups needed

    $3.10

    Adjust quantity
  • Item, Fresh Chives. Quantity: 1 each. Price: $1.75.
    Fresh Chives
    1 tbsp needed

    $1.75

    Adjust quantity

Instructions

  1. To prepare leeks, remove green tops entirely. Trim roots at tip but leave intact so leeks stay together when cooking. Once trimmed, cut in half lengthwise and remove any tougher outer leaves.
  2. Place a medium sized stainless steel or non-stick skillet with a tight fitting lid over medium-high heat.
  3. Add 3 tablespoons butter and oil. Allow butter to melt and get bubbly before adding leeks cut-side down and thyme sprigs.
  4. Season liberally with salt and pepper, and cook until slightly brown, approximately 10 minutes.
  5. Flip leeks and cook 5 more minutes before adding white wine vinegar. When vinegar has evaporated, add remaining butter and chicken stock.
  6. Bring everything to a rapid simmer then cover and reduce heat to low. Cook for approximately 30 to 40 minutes or until leeks are very tender.
  7. Serve leeks with any remaining pan juices and garnish with chopped chives.

Nutrition

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories
    380
  • % Daily Value*
  • Total Fat
    • 28g
    • 43%
  • Saturated Fat
    • 12g
    • 60%
  • Trans Fat
    • 0.5g
  • Cholesterol
    • 45mg
    • 15%
  • Sodium
    • 70mg
    • 3%
  • Total Carbohydrate
    • 34g
    • 11%
  • Dietary Fiber
    • 4g
  • Sugars
    • 9g
  • Protein
    • 4g
  • Vitamin C
    • 50%
  • Calcium
    • 15%
  • Iron
    • 30%
  • Vitamin A
    • 90%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.