When I set about making this recipe, I didn't expect to be seduced. I wanted something simple and vegetable-based for dinner, but I didn't think it would be sexy.
I underestimated this recipe. These leeks are luscious, braised just a few minutes in good homemade stock (and, of course, a little butter.) A sprinkle of fresh thyme and lemon zest, coarsely ground pepper, and sea salt bring the flavors forward.
Of course, this could work as a side dish under baked chicken thighs or a chunk of artic char, but on a weeknight during this already-busy month, a gooey spoonful of burrata cheese and a drizzle of olive oil is just the ticket. It's a creamy, silky, heavenly dinner with a chunk of baguette and a glass of white wine.
Depending on how tender you like your leeks, you might want to leave these braising away a little longer than instructed in the recipe—after you've cooked them uncovered as instructed, cover and braise them for 8 minutes or so, checking to see if they've softened to your liking. Even if it takes ten or twelve, it's a ridiculously easy dish.
The original recipe is here. Be sure to add leaves from a few sprigs of fresh thyme, and top with a scoop of burrata and a drizzle of olive oil.
