Braised Leeks With Lemon and Parsley Recipe
Ingredients (8)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 12 to 16 large leeks, white and light green parts only, rinsed, split in half lengthwise
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 2 teaspoons juice and 2 teaspons zest from one lemon
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Directions
Learn how to make this recipe at Serious Eats