Braised Leeks with Lemon

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Pernille Pedersen
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Yields: 1 serving
Total Time: 0 hours 25 mins

medium leeks (white and pale-green parts)

1 tbsp.

each oil and butter

3/4 c.

reduced-sodium chicken broth

1 tbsp.

chopped fresh thyme

1 tsp.

grated lemon zest

fresh lemon juice



  1. Halve 4 medium leeks (white and pale-green parts) and clean.
  2. Heat 1 Tbsp each oil and butter in medium skillet over medium-high heat. Add leeks and cook, turning once, until golden brown in spots, about 5 minutes. Add 3/4 cup reduced-sodium chicken broth and 1 Tbsp chopped fresh thyme. Cover and simmer until leeks are tender, about 12 minutes.
  3. Uncover and simmer until liquid is reduced to a glaze, 3 minutes. Top with 1 tsp grated lemon zest. Season to taste with fresh lemon juice, salt, and pepper.
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