Buttery, sweet braised leeks meet a bright, mildly-tart dill-yogurt sauce. Great as a light vegetarian lunch or a side dish for broiled fish and meats.
Add wine to the pan, scraping up any browned bits, and simmer for 2 minutes. Add enough broth to come about halfway up the sides of the leeks. Cover with a lid or foil, reduce heat, and gently simmer for about 20 minutes, until leeks are tender when pierced with the tip of a knife. Leeks should be soft, but not mushy.
Transfer leeks to a platter with a slotted spatula, draining braising liquid. Sprinkle with a pinch or two of salt, some freshly-ground pepper, and let cool. Leeks are best served slightly warm or at room temperature.
<p>*Brands of Greek yogurt vary in tartness. Start with 1-1/2 teaspoons of lemon juice and adjust to taste. I use either full-fat or 2% yogurt here, which is usually milder in flavor.</p>
<p>**Jumbo leeks might not fit in your pan in a single layer. In this case, brown the leeks in two batches, adding additional butter and olive oil to the pan between batches as needed. Return all leeks to the pan before deglazing with the wine; it's okay if they overlap while braising.</p>
<p>***Since braised leeks have a decent moisture content, I like to serve the sauce on the thicker side. If you prefer a thinner sauce, add a little milk or buttermilk to taste.</p>
<p>Leftover braised leeks make a delicious Leek Soup! Just place the leeks in a blender or food processor (I use my Vitamix) with a little chicken or vegetable broth. Blend until the soup reaches your desired consistency, adding additional broth as needed. Heat, season with salt and pepper to taste, and serve with a dollop of dill sauce.</p>