Some people have the tradition to eat leeks on Rosh Hashanah. If you haven’t explored this delicious allium beyond the typical potato-leek soup, you’re missing out. They are delicious in so many ways! Give these braised leeks a try—they end up soft and sticky with a little smokiness if you char them well under the broiler… tempted yet?


  • 3-4 leeks, halved
  • 2 tbsp. oil
  • ¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ¼ cup chicken stock
  • 1½ tbsp. Silan (date honey)
  • 4-5 sage leaves
  • Salt


  1. Cut and discard the dark green, hard leaves of the leeks and the tips. Just keep the white-light green part. Slice each leek lengthwise and carefully rinse to remove any dirt and sand, while keeping their shape as best as possible. Pat dry.
  2. Heat a large frying pan over medium-high heat. Add 2 tablespoons oil and swirl to coat the bottom of the pan. Place the leeks cut side down into the hot oil. Cook for 3-4 minutes until you get some good caramelization (you may need slightly longer or shorter in the pan to get the same results depending on your pan and side of your flame, so turn one over to check).
  3. Flip and repeat. If the pan seems dry, drizzle a little more oil around the leeks. Check the bottom of the leeks after a few minutes but do not turn back over. Leave cut side up, and pour in the wine and chicken stock. Drizzle the leeks with the silan, sprinkle lightly with salt, and add the sage leaves around the sides of the pan (into the liquid). Cover the frying pan, reduce to a simmer, and cook 10-12 minutes until leeks are soft.
  4. Uncover pan, remove sage leaves (see mine still sitting the leeks - don't be like me) transfer to the oven, and broil for 5-10 minutes, depending how charred you want it. (You can skip this step entirely if you prefer). Serve warm.