Butter and Wine Braised Leeks – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4-6

The feelings of Autumn are coming back into the kitchen. Leeks are coming out of the ground as I write this recipe.

4 leeks, trimmed of all the green, sliced down the middle and washed off

1 stick of butter

1 cup white wine

1 teaspoon fresh thyme

4 cloves garlic, minced

4 shallots, sliced

1 pint cherry tomatoes, sliced in half

salt and pepper

Pre-heat oven to 425F

Place the stick of butter in a casserole dish, large enough to hold the leeks. Put pan in the oven to melt the butter and let it brown. This takes about 12-15 minutes.  Be careful not to burn it.

Next, mix in the minced garlic, place the leeks on top of the butter then the shallots and tomatoes. Pour the wine over the leeks, then sprinkle thyme, salt and pepper on top.

Lower oven to 375F and braise for about 30 minutes until leeks are fork tender.

Serve as a side dish or with polenta or mashed potatoes.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at