A delightful and simple recipe for tender and flavorful braised leeks, perfect as a side dish or a light meal.
Trim the roots and dark green tops from the leeks, leaving the white and light green parts.
Ensure you leave enough of the root end intact to keep the leek layers together during cleaning.
Slice the leeks lengthwise and then into 1-inch pieces. Soak them in a bowl of cold water to remove any dirt.
Swirl the leeks in the water to help dislodge any grit trapped between the layers.
Melt the butter in a saute pan over medium heat. Add the minced garlic and cook until fragrant.
Be careful not to burn the garlic; it should be golden and aromatic.
Add the leeks to the pan and cook, stirring occasionally, for about 5 minutes.
Cook until the leeks start to soften and become translucent.
Sprinkle the thyme over the leeks and stir to combine. Cook for an additional minute.
This step enhances the aroma and flavor of the thyme.
Pour in the vegetable stock, reduce the heat to low, and cover the pan. Let the leeks braise for 10 minutes until tender.
Check occasionally to ensure the liquid hasn't evaporated completely.
Season with salt and pepper to taste, and serve warm.
Taste before serving to adjust the seasoning as needed.
