Ingredients:

  • 4 medium leeks, trimmed and cleaned (approx. 1.5 lbs / 680 grams)
  • 3 tablespoons unsalted butter (42 grams)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 1 cup low-sodium vegetable or chicken broth (240 ml)
  • Salt and black pepper to taste
  • Optional: A squeeze of fresh lemon juice for brightness

Instructions:

  1. Prepare the leeks: Slice them in half lengthwise and rinse thoroughly under cold water to remove any dirt.
  2. Heat butter: In a large skillet over medium heat, melt the butter until foamy.
  3. Sauté garlic: Add minced garlic to the skillet; sauté until fragrant (about 1 minute).
  4. Cook leeks: Place the cleaned leeks cut-side down in the skillet and cook for 5 minutes without moving them to achieve a light browning.
  5. Add broth and thyme: Pour in the broth, add thyme, and season with salt and pepper.
  6. Braise: Cover the skillet and reduce heat to low; simmer for 20-25 minutes until leeks are tender.
  7. Final touches: Taste and adjust seasoning. If desired, squeeze fresh lemon juice over the braised leeks before serving.