Braised Leeks

"Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by BarbryT photo by BarbryT
photo by Homemade Mom photo by Homemade Mom
Ready In:


  • 4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
  • 3 tablespoons butter
  • 12 cup chicken stock
  • 1 teaspoon dried thyme
  • 14 teaspoon salt
  • 1 pinch pepper


  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

Questions & Replies

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  1. I normally don't write reviews on recipes that I tried but this one deserves a shout out it was amazing. Everyone in the house was skeptical but try it it then went back for more even the 14 month old granddaughter could not stop eating it. Thank you again.
  2. I loved this dish. I picked up leeks from a food give-away, and had to find a way to prepare them. I wasn't expecting much since I think of leeks as onion, but the slightly sweet taste surprised me. I will definitely try this again
  3. Simple, elegant, delicious. I sometimes add a sliced carrot when I'm in the mood. I know it's not popular but I use almost the entire leek. I think the dark green parts are just as scrumptious as the rest of the vegetable. Great side. Thanks for the recipe!
  4. I added onions & a dash of red pepper. The leeks I used were very large & I used about 10-12" of each leek. I appreciate the tips on prep. I had never cooked leeks before :)
  5. Delicious! A lovely slightly sweet caramelized flavor. And since I was too lazy to look up this recipe that I THOUGHT I had memorized, I faked it a little. Softened in butter then added chicken broth with Hawaiian red salt and ground green peppercorns. Forgot everything else, and I love them!


  1. I don't like thyme, so I don't keep it on hand. Used Italian seasoning instead
  2. Forgot the thyme. It will be even better with thyme next time, and may also try dill since I love dill on vegetables. Thank you, Jen, this is a winner!
  3. Very tasty and health.Quick to make. Can be served cold also.I used margarine instead of butter to make it dairy free.



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