Olive-Oil-Braised Leeks with Thyme

The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.

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  2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
  
  


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  12 small sprigs fresh thyme
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
  
  


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  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.