{"id":51909,"date":"2022-04-19T09:41:32","date_gmt":"2022-04-19T16:41:32","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=51909"},"modified":"2022-04-19T09:41:33","modified_gmt":"2022-04-19T16:41:33","slug":"parmesan-braised-leeks","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/parmesan-braised-leeks\/","title":{"rendered":"Parmesan Braised Leeks"},"content":{"rendered":"\n

I am 100% obsessed with these Parmesan Braised Leeks and I cannot be stopped! <\/h3>\n\n\n\n
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Here’s the thing about leeks – they are absolute perfection when done properly. Similar to that of Brussels and\/or Asparagus, they don’t take much effort and they are best when done simply with a little zip and some crisp. I was talking to one of my girlfriends a few months ago who has a baby a few months older than Poppy – and she shared that her son was going to TOWN on Braised Leeks. Obviously, I marched straight to the store and bought some for us to try and home. You guys… these are legit candy. The leeks are so soft but have a little texture to them from the broiler. The parmesan gives them a nice salty finish. They don’t need lemon juice to taste, but you’re more than welcome to add it! They are quite possibly, the best spring side dish I’ve made in recent years. And that’s really saying something because we know I love my Parm Panko Asparagus<\/a>! <\/p>\n\n\n\n

A quick note on buying leeks<\/em><\/strong> – look for long leeks that aren’t dark green. The dark green part of the leeks is trimmed and discarded, so it’s not ideal. You want them to be as light green as possible as those leaves are more tender and delicious.<\/p>\n\n\n\n

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Need a few more Spring Side Dishes:<\/h4>\n\n\n\n