Author Notes
A little bit of bacon, a handful of raisins and a splash of apple cider vinegar add a smoky sweetness and brightness to the mild flavor of leeks in this very tasty side dish. I served it this time with Viennese Schnitzels, but this side dish is also delicious served alongside fish, poultry and meat or mixed-in into any grains, beans or pasta. —Kukla
Test Kitchen Notes
?For me, sweet and sour go together like peanut butter and jelly, wine and cheese, or chocolate and hazelnuts. You get the idea. They’re all flavor marriages made in heaven. This dish -- braised leeks -- combines sweetness from raisins, zip from vinegar, and a mysterious smokiness from bacon. It's bright and tasty, and it comes together very quickly. I served this with some honey-glazed short ribs and it was lovely. I will definitely be making this again soon. Sweet and sour. Bliss. —CamillaMMann
Ingredients
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1 teaspoon
of vegetable oil
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2
slices of thick-cut applewood smoked bacon
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4
medium organic leeks (about 1 1/2 pounds), white and light green part cut in half, washed well; then sliced in about 3/4" pieces
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Kosher salt and freshly ground black pepper
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3/4 teaspoon
Herbs De Provence, rubbed between your fingers
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1/4 cup
raisins
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1
large or 2 medium shallots, finely chopped
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4
scallions, green tops separated and reserved, chopped
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1 tablespoon
unsalted butter
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1/2 cup
homemade or low-sodium store-bought chicken stock
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2 tablespoons
apple cider vinegar
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Fresh parsley and reserved green scallion tops, finely chopped for garnish
Directions
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Heat oil in a large skillet over medium heat. Add bacon and cook, turning, until crisp, about 6 to 7 minutes. Transfer bacon to paper towels to drain; let cool and then coarsely crumble.
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Add leeks to bacon drippings in skillet; sprinkle with some salt, a few grinds of pepper, and the Herbs De Provence. Cook, stirring often, until leeks are lightly browned and beginning to soften, about 8 minutes.
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Reduce heat to low; add shallots, chopped white parts of scallions, raisins, and butter. Sauté, stirring often, until the shallots are soft, about 5 minutes.
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Add chicken stock to the skillet; increase heat and bring to a boil, scraping up any brown bits from bottom of skillet. Reduce heat to medium-low and simmer for a few minutes, until stock has evaporated.
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Stir in vinegar and bacon crumbles; taste and add some more salt and black pepper, if needed; sprinkle with chopped parsley and reserved scallion green tops.
Serve warm and enjoy!
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