Braised Leeks with Lemon Gremolata

This is a simple and elegant dish that can be served as a side or a main course. Braising the leeks in a mixture of white wine and chicken stock gives them a beautiful flavour, and the lemon gremolata adds a fresh zing. This dish can be made ahead of time and reheated, or cooked fresh and served immediately.


  • 3 leeks, white and light green parts only, halved lengthwise and sliced into 1-inch pieces
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon freshly grated lemon zest
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large ovenproof sauté pan or Dutch oven, heat the olive oil over medium heat.
  3. Add the leeks and sauté for 5 minutes, or until tender.
  4. Add the white wine and chicken stock, and bring to a simmer.
  5. Cover pan with a lid or aluminium foil, and place in the oven. Braise for 20 minutes, or until leeks are very tender.
  6. Remove from the oven and stir in the parsley, mint, lemon zest, and garlic. Season with salt and pepper, to taste.
  7. Serve immediately.

Potential changes & improvements

If you want to add a bit more richness to this dish, you could stir in some crème fraîche or heavy cream when you add the parsley, mint, lemon zest, and garlic. You could also swap out the chicken stock for vegetable stock, if you prefer.

What other food it works well with

This dish goes well with almost anything. Try serving it with grilled chicken or fish, roasted vegetables, or a simple green salad.

Common Mistakes

One common mistake when cooking leeks is not washing them properly. Be sure to thoroughly rinse the leeks in cold water, especially between the layers, to remove any dirt or sand.

Nutritional Information

Serving size: 1/4 recipe
Calories: 107
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 7 g
Sugar: 2 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 107 mg


This recipe contains the following allergens:

  • Parsley
  • Mint
  • Lemon
  • Garlic

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