Braised Leeks with Thyme and Garlic

I first encountered these Braised Leeks with Thyme and Garlic at Petiscaria Casa de Pasto in Olhão on the Algarve coast. We ended up there by mistake, as we intended to go to a different restaurant and thought this was the location. After realizing our error, we glanced over the menu and decided to stay. One of the dishes, Leeks with Almonds, caught my attention, and I have returned for it each time we visit Olhão.

I have tried a few times to get a recipe from the chef but I get the same disapproving look each time. The only information I’ve been able to get was it is cooked slowly. So this recipe is what I think it could be and I might not be too far off. Essentially the leeks are cut into 3 cm pieces and slowly simmered in vegetable stock until soft. Add some garlic and thyme, perhaps a knob of butter for richness and serve it hot or at room temperature with chopped almonds sprinkled as a garnish. Or make a tad more glamourous and sprinkle with some toasted pine nuts – a delicious combination.

The better the quality of the stock the more flavourful and delicious the leeks will be. Make sure that you don’t cut the leeks too thin, it needs to be proper chunks otherwise it will fall apart while cooking. The leeks are delicious as a vegetable accompaniment to roast chicken or a fillet of salmon. Or enjoy them with a gooey, baked cheese and fresh bread.

I hope you enjoy this recipe for Braised Leeks with Thyme. If you love cooking with leeks, I am sure you will enjoy this Coconut Chicken with Leeks and Mushrooms recipe.

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Braised Leeks with Thyme

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Ingredients

  

• 4 large leeks green leaves trimmed off
• 2 cloves garlic minced
• olive oil for frying
• a large knob of butter
• a few sprigs of fresh thyme
• 1 cup good quality vegetable stock
• salt and black pepper to season
• chopped toasted almonds or pine nuts

Instructions

 

• Cut off the ends of the leeks and cut into 3cm long chunks
• Clean the leeks under cold running water making sure to get rid of all sand and dirt
• Use a pan large enough to hold the leeks in 1 layer
• Heat the oil and butter over medium-high heat and gently fry the garlic for a few minutes
• Add the leeks and thyme to the pan and pour the stock over the leeks
• Cover and cook for 20 - 30 minutes over medium-low heat on a slow simmer until the leeks are soft and tender
• Check the seasoning and add salt if needed and add some freshly ground black pepper
• Place the leeks into a serving dish and spoon the stock over the leeks
• Garnish with the chopped almonds or pine nuts