Braising leeks is an easy way to bring out their sweetness and highlight this seasonal ingredient all on it’s own. If you are vegetarian the anchovies can be omitted but I find they bring an extra richness to this simple dish.
Braised Leeks(serves 2)
Trim the dark green parts off the leeks and discard or use for stock. Trim off the root end and cut the leeks into about 3 inch long sections. Cut in half lengthwise and rinse under water. Pat dry trying to keep the sections together as much as possible. Heat a small dutch oven or heavy saucepan to medium heat, add the olive oil and butter and once the foaming has sided place the leeks into the pot in cut side down trying to keep a single layer as much as possible. Sprinkle with salt and pepper. Fry on both sides until the leeks have browned. Make a little space in the middle so you can add the anchovies without disrupting the leeks. Add anchovy paste, stir for 30 seconds until cooked then add wine. Simmer until reduced by half, add stock and bring to a simmer. Cover and reduce heat to low. Braise until tender, about 60-75 minutes.