Braised Leeks with Dill Sauce

Buttery, sweet braised leeks meet a bright, mildly-tart dill-yogurt sauce. Great as a light lunch or a side dish.

To Braise the Leeks:
8 small or 4 jumbo leeks (not larger than 1-1/2 inches in diameter)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine
1/2 – 3/4 cup low-sodium vegetable broth
kosher salt and freshly-ground pepper

To Make the Sauce and Serve:
1/4 cup Greek yogurt
1/4 cup sour cream
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons lemon juice
1/4 teaspoon kosher salt
1 garlic clove, minced
1 tablespoon finely chopped Italian parsley leaves
2 tablespoons chopped fresh dill
ground sumac
freshly-ground pepper

View the full recipe at Striped Spatula →