Ingredients

• 2 medium leeks
• Kosher salt and freshly ground black pepper
• About 1/3 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
• 1 tablespoon thyme leaves (optional)
• 1/2-3/4 cup sake or dry white wine

Preparation

1. Select sautee pan with tight fitting lid.

2. Peel any damaged outer layers on leeks. Trim roots leaving end intact. Cut-off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean well in water to remove all grit. Pat leeks dry.

3. With cut sides up, season with 1 teaspoon salt and a few grindings of black pepper.

4. Heat pan over medium-high heat for 2 minutes. Pour in ¼ cup oil and wait 1 minute. Place cut side down in pan without crowding them. Sear for 4 to 5 minutes, until golden brown. Season with salt and pepper, and turn over to cook 3 to 4 minutes.

5. Pour remaining olive oil into pan. Add 1/4 teaspoon salt and a pinch of pepper. Add wine and bring to a medium simmer. Put on lid.

6. Braise in pan for 10-20 minutes, until tender.

Serves: 2-4 people

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