This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don't be afraid to try it out of season.
4leaveslarge leekstough outerremoved, ends trimmed and only white and light green parts remaining
1teaspoondried thyme (we use freshit just tastes more like spring)
Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we've found to do this is using a salad spinner.
In a saute pan, melt the butter over medium heat.
Add the leeks to the skillet.
Cook the leeks, stirring occasionally, for 5 minutes. It's best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more.
Add stock, reduce heat to medium-low.
Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender.
Season with salt and pepper and serve. We like to serve it with some french bread, crumble cooked bacon and hard-boiled eggs.