Drunken Leeks

Drunken leeks are exactly what they sound like: tender leeks slowly braised in red wine until they soak up every drop of that deep, fruity flavor. It’s a French-bistro side dish that takes almost no effort.

The leeks cook covered for 15 minutes, which steams them soft while the wine reduces around them. Then you pull them out and let the remaining liquid boil down into a concentrated, glossy sauce. A hit of red wine vinegar at the end adds brightness that keeps the dish from feeling too rich.

Garlic goes in at the start with butter, building an aromatic base that perfumes the wine as everything simmers together.

Pro Tips

• Wash leeks thoroughly. Split them lengthwise and rinse between the layers where grit hides.
• Use a wine you’d actually drink. Cheap, harsh wine makes a cheap, harsh sauce.
• Reduce the sauce until it coats the back of a spoon. Too thin and it slides right off the leeks.
• These are gorgeous alongside roasted chicken, grilled steak, or pan-seared fish.

Variations

• White wine version: Swap red wine for dry white wine and use white wine vinegar for a lighter, more delicate dish.
• Cheesy gratin: Transfer braised leeks to a baking dish, top with gruyère, and broil until bubbly.