Braised Leeks

Directions

1. Cut away the dark green parts of the leek (my parents compost this, but it can also be cleaned well and used to make broth). Trim the leeks so that only the lightest green part and the whole white part remain. Trim the bulb end to remove any roots, but keep the bulb end in tact (don’t just lob off the whole end, trim closely).
2. Cut the leeks in half vertically, leaving about 1 inch in tact on the bulb end. Wash the inside of the leeks well and pat dry. (The leeks can be prepped up to this point, and wrapped in damp paper towels and stored in zip-top plastic bags for up to 5 days.)
3. Arrange the leeks in a large skillet or pot that has a lid. Pour the broth over the leeks, and bring to a simmer over medium heat. Put the lid on the skillet, reduce heat to medium low, and simmer the leeks for 12 to 15 minutes.
4. Preheat the oven to 350°F. Butter a large casserole dish with 1 tablespoon butter. Arrange the leeks in a single layer, or overlapping only slightly, in the prepared casserole dish. Pour the broth over them. Dot the surface with the remaining 2 tablespoons butter, and season with salt and pepper.
5. Add the sprigs of thyme to the casserole dish, then transfer to the oven. Cook until the leeks are very tender, 30 to 35 minutes. Garnish with chives just before serving, if desired. Serve warm.