Ingredients:

  • 4 medium leeks (about 680 g), white and pale green parts only
  • 4 garlic cloves (12 g), smashed
  • 4 fresh thyme sprigs (about 2 g)
  • 3 tbsp (45 ml) olive oil
  • ½ cup (120 ml) low-sodium vegetable broth
  • 1 cup (240 ml) low-sodium vegetable broth
  • ¾ tsp (4 g) kosher salt
  • ¼ tsp (0.7 g) freshly ground black pepper

Instructions:

  1. Trim off the root ends and dark green tops, keeping the white and pale green parts. Cut each leek in half lengthwise. Fan the layers apart under cold running water to flush out grit. Pat the halves thoroughly dry. Preheat the oven to 180°C (350°F).
  2. Heat the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium heat until it shimmers. Place the leek halves cut side down in a single layer. Cook undisturbed for 4 to 5 minutes, until the edges are deep golden-brown. Flip the leeks, scatter the garlic and thyme around them, and cook for 1 minute, until the garlic smells fragrant and toasty but is not browned.
  3. Pour in the ½ cup (120 ml) broth and simmer for about 2 minutes, until the liquid has reduced slightly. Add the 1 cup (240 ml) broth, the kosher salt and the black pepper, and bring to a simmer. Cover tightly with the lid or foil. Transfer the pan to the oven and bake for 20 to 25 minutes, until a paring knife slides through the thickest part of a leek with no resistance.
  4. Remove the lid and set the leeks aside on a warm plate. Place the skillet over medium-high heat and simmer the liquid for 3 to 4 minutes, until it turns glossy and lightly coats the back of a spoon. Taste and adjust the salt. Spoon the sauce over the leeks and serve warm.