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If you don't regularly cook leeks, it might be time to start—they're Martha's favorite member of the allium family. Leeks are sweeter and more delicate than their garlic and onion counterparts, and can be baked, sautéed, or roasted. Martha, however, prefers to braise them ("Like they do in France!" she says). Start by trimming and halving the leeks lengthwise; then, add them to a large skillet (primed with melted butter) and cook until soft and lightly golden. Pull off papery layers as you turn the leeks before adding stock and wine to deglaze the pan. Then comes the fun part: Cover the vegetables with a parchment round and cook until tender, about 15 minutes. Plate, top with coarsely chopped parsley and flaky salt, and you have a vegetable side that sings of spring.
Ingredients
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8 small leeks
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2 tablespoons unsalted butter
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Coarse salt and freshly ground pepper
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½ cup homemade or low-sodium canned chicken stock
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½ cup dry white wine, such as sauvignon blanc
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Finely chopped flat-leaf parsley, for serving
Directions
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Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
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Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
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Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.