Everything is made better with wine and butter, isn’t it? These leeks are gently browned in butter, to seal in the flavors and caramelize the outer layers, and then slow-simmered in an aromatic bath of chicken broth, white wine, and herbs and spices, until the insides turn soft and silky. Many other vegetables are also delicious cooked with this method: endives, fennel, onions, and even hearts of romaine lettuce.
In all their simplicity, braised leeks take well to a bit of dressing up: Crumbled goat cheese, a sprinkle of parsley, or a dollop of aioli add an extra bit of flavor and pizzaz. Try romesco sauce on the side for a classic combination of flavors and textures.
