-
1
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise.
-
2
Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers.
-
3
Peel off thick outer layers and discard.
-
4
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer.
-
5
Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes.
-
6
Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes.
-
7
Season with salt and pepper.
-
8
Turn the leeks back over so that the cut side is down.
-
9
Peel off the outer layers if they are papery, as they will not soften when the leeks are braised.
-
10
Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks.
-
11
Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife.
-
12
Most of the liquid should have evaporated by this time.
-
13
Meanwhile, preheat the broiler.
-
14
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler.
-
15
Using tongs, turn the leeks so that the flat side is up.
-
16
If there is still a lot of liquid in the pan, pour it off.
-
17
Sprinkle the Parmesan over the leeks.
-
18
Place under the hot broiler until the cheese has melted and is beginning to color.
-
19
Remove from the heat and serve.
