Olive Oil Braised Leeks With Thyme
This is a great take-along dish for the holidays: Different enough that no one else is likely to bring the same thing, with a pure, simple flavor that goes well with a lot of dishes. You can make it ahead of time and serve at room temperature.
  • 2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
  • 12 small sprigs fresh thyme
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. dry white wine
  • Kosher salt
  1. Position a rack in the center of the oven and heat the oven to 375°F.
  2. Arrange the leek halves cut side down in a snug single layer in a shallow baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with ½ tsp. salt. Cover the baking dish tightly with aluminum foil.
  3. Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/12/olive-oil-braised-leeks-with-thyme/