Lunch: Leeks en Cocotte

Recipe by Mimi Thorrison A light yet flavorful "stew" of tender leeks that comes together practically à la minute.

Ingredients

8 leeks, white and pale-green parts only
2 tablespoons olive oil
1 shallot, thinly sliced
1/4 pound thick-cut bacon, sliced crosswise 1/4 " thick
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
1/4 cup dry white wine
1/4 cup low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Instructions

Slice each leek in half lengthwise without cutting all the way through the other side; rinse under cold water (gently opening layers) until water runs clear. Pat dry.
Heat oil in a large skillet with a lid over medium-high heat. Add shallot and bacon and cook, stirring, until bacon is crisp, about 3 minutes. Add garlic and leeks, season with salt and pepper, and cook, occasionally turning leeks and stirring gently, until leeks are bright green, about 5 minutes.
Add wine to skillet; bring to a boil, reduce heat, and simmer until slightly reduced, about 2 minutes. Add broth; bring to a boil, reduce heat, and simmer, partially covered, until leeks are just tender, 8 –10 minutes longer. Mix in butter. Serve leeks topped with chives.
DO AHEAD: Leeks can be rinsed 1 day ahead. Wrap in a damp paper towel and chill.

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