- 6 leeks, medium, green parts removed
- 1/4 cup shallots, finely chopped
- 1 lemon, juiced
- 2 tablespoons olive oil, divided
- 2 garlic cloves, finely sliced
- 1/2 cup dry Marsala wine
- 1 1/2 cups chicken or vegetable stock
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated or shaved
Cut leeks in half lengthwise, wash under running water to remove any dirt or sand from between layers. Set aside to dry.
In a small bowl combine chopped shallot and lemon juice. Set aside.
Prepare the braising liquid in a medium bowl by combining one tablespoon of olive oil, sliced garlic, Masala wine, chicken stock, sea salt, and black pepper. Taste and adjust for seasoning. Set aside.
In a large skillet over medium-high heat add remaining 1 tablespoon of olive oil. Add leeks, cut side down and cook for two minutes or until golden brown. Carefully flip over and cook two minutes more until golden brown on that side. Don’t crowd the pan; work in batches, if necessary.
Return all browned leeks to the pan and add the braising liquid to just cover the leeks. Bring to a boil and then reduce heat to medium-low and simmer uncovered 30 minutes or until leeks are tender when pierced with a knife. Most of the liquid will be evaporated.
Drain lemon juice from shallots. Transfer leaks to a serving platter (or just leave in pan) and top with chopped shallots, chopped parsley, and Parmesan cheese to serve.