Summer produce is amazing. A few months with access to inexpensive unique veggies. Leeks can be grilled, baked, broiled or cooked on a stove top. They are similar in flavor to a mild onion and texture of an endive.
For this recipe I choose to braise the leeks.
2 Tbls. Butter ( I use a light version but a vegan option would work just fine)
1/3 Cup White Wine
1 tsp Thyme
1/4 Cup chopped parsley
Salt and Pepper to taste
The first step is to cut the top green part of the leeks and the bottom part of the root off. This should leave with a 9 inch stalk. Give it a good rinse and slice in half. In a skillet melt butter until it bubbles. Salt and pepper the leeks and both sides and place them in butter cut side down. Give the leeks a few minutes to brown. Add wine and thyme and place lid on pan, cooking over medium heat for about ten minutes. Remove lid, sprinkle on parsley and continue to cook for a few minutes until liquid reduces. Enjoy!
If you have an leftovers, leeks go great in egg, pasta, soup or even as a pizza topping.