Sweet and Sour Braised Leeks

SCRAPS #8: pomegranate-honey braised leeks over salty whipped feta

LEEKS! You’ve seen them in soups, pies, mushy sides, and pasta dishes. My favorite method when it comes to cooking leeks, is braising: sear them on each side until crispy golden brown, then simmer in a flavorsome sauce. The sauce softens and enlivens the alliums, leaving us with a piquant, melt-in-your-mouth result.

Today’s leek recipe has it all: salty feta, sour pomegranate, sweet honey, and savory braised leeks. A beautifully balanced appetizer, it’s vibrant, bright, and truly show-stopping.

What are some of your favorite ways to prepare leeks?

RECIPE

Servings: 4

Prep Time: 10 minutes

Cook Time: 12 minutes

INGREDIENTS

• 4 fresh leeks

• 4 tablespoons pomegranate molasses

• 2 tablespoons honey, plus more to taste

• 1/4 cup extra-virgin oil, plus more as needed

• 200 grams feta cheese

• 2 dollops Greek yogurt

• 3 tablespoons pistachios

• Salt and black pepper

• A splash of water

SUBSTITUTES FOR

• leeks: scallions, shallots;

• pomegranate molasses: balsamic vinegar glaze;

• honey: sugar, maple syrup, agave nectar;

• feta: ricotta cheese, silken tofu;

• yogurt: sour cream, a splash of milk (dairy or non-dairy);

• pistachios: pine nuts, sesame seeds, walnuts, pumpkin seeds, or any other nut or seed.

INSTRUCTIONS

1. Chop the dark green leaves off the leeks. You will be left with a white/light green stalk. Save the leaves for a soup or vegetable stock.

2. Slice each leek stalk in half, crosswise. Slice each stalk in half again, lengthwise. Thoroughly wash the leeks under cold water to remove all the dirt between their layers. Dry with a clean kitchen towel.

3. Heat a drizzle of olive oil in a pan or skillet over medium heat, for 2 minutes. Layer the 16 halved leeks in the pan, cut-side down. Press down the leeks using a grill weight or another pot to increase the surface contact.

4. Sear for 4 to 6 minutes, or until golden brown.

5. In the meantime, combine the pomegranate molasses, honey, a pinch of salt and pepper in a bowl.

6. Flip the golden brown leeks, and sear for 2 minutes. Pour in the pomegranate mixture. Add a splash of water and simmer the leeks for 3 to 4 minutes, until softened. Try shaking the pan back and forth, instead of mixing with a wooden spoon, this will help preserve the leeks’ shape.

7. Add feta, yogurt, 1/4 cup of olive oil to a blender, mixer or food processor. Process the mixture until smooth and fluffy. If the mixture looks crumbly, add more yogurt or olive oil, as needed. No need to season the mixture with salt, the feta will provide enough saltiness. If you don’t have a mixer, blender, or food processor, this same result can be achieved by whisking the feta by hand.

8. Swirl the whipped feta on a flat platter. Add the leeks in the middle, drizzle the remaining pomegranate-honey sauce and sprinkle pistachios on top. Serve with fresh, crusty bread on the side, for the perfect appetizer.