Sauteed Leeks With Parmesan

By Becky Hardin

Updated Sep 15, 2025

I love making these sautéed leeks with Parmesan as a simple side dish for Thanksgiving, holidays, or big family dinners. With just a few ingredients, they come together so easily and always make the meal feel a little more special.

Sauteed Leeks with Parmesan on a black serving dish - 3

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5-Star Review

“We love leeks but never had them this way before. It was SO GOOD! Love how simple they were to prepare!” – Suzy

This year for Thanksgiving and Christmas, I wanted to mix up my side dishes a little. Carrots and potatoes are a must, but I wanted to add something new, and these sautéed leeks really hit the spot. Super easy to prepare with just a handful of ingredients, you’ll be amazed at how tasty they are and how they go with just about any main dish.

I don’t cook with leeks often, but I really should, as they are low in calories and high in nutrients like vitamins A, C, and K and magnesium. In this recipe, I’ve cooked them in white wine, which really adds to their flavor, but if you prefer, you can substitute this for white grape juice or more chicken stock.

Tips for Beginners

Use unsalted stock and butter. If you use salted, you do not need to add any extra salt to the dish.
Same sized leeks . Select similarly sized leeks so that they cook evenly.

Ingredients1x2x3x

▢ 6 leeks avoid thicker leeks, if possible
▢ 2 tbsp olive oil
▢ kosher salt
▢ freshly ground black pepper
▢ ¼ cup dry or semi-dry white wine; a good drinking wine
▢ 3 tbsp unsalted chicken stock
▢ 1 tbsp unsalted butter
▢ 3 tbsp freshly grated Parmesan or gruyere cheese

Instructions

To prepare the leeks, cut off the ends and the dark green leaves. Halve the leeks lengthwise. Place in a large bowl of cold water for 10 minutes. Hold the leeks under the faucet to wash off any sand or dirt that may be between layers. Discard the thick outer layers. 6 leeks
Heat a large, heavy-bottomed skillet over medium heat and add the oil. 2 tbsp olive oil
After the oil heats, place the leeks, cut-side down, in one layer.
Move the leeks around with tongs until lightly browned, about 3-4 minutes. Carefully, turn the leeks over and cook another 3-4 minutes or until lightly browned.
Season with salt and pepper and flip the leeks to cut-side down. kosher salt, freshly ground black pepper
Remove the outer, papery layers (if any) as they won’t soften.
Add wine and stir to deglaze the pan. Add enough chicken stock to be level to the tops of the leeks. ¼ cup dry or semi-dry white wine; a good drinking wine, 3 tbsp unsalted chicken stock
Bring to a boil, reduce the heat to low, and simmer, uncovered about 15-20 minutes or until leeks are tender. Most of the liquid will have evaporated.
Add the butter and stir gently. Leave the pan on low and cook just long enough for any liquid to evaporate, about 1 minute. If the liquid hasn’t evaporated by the time the leeks have softened, pour off the excess liquid and keep refrigerated (up to 1 week) for another use. 1 tbsp unsalted butter
Flip the leeks over to cut-side up and sprinkle with cheese. 3 tbsp freshly grated Parmesan or gruyere cheese
If desired, set the oven to broil and make sure your pan is broiler-safe. Place the leeks under the broiler just long enough to brown.
Alternately, the leeks are just as delicious served without broiling – just give the cheese long enough to melt and serve.
Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Sauteed Leeks with Parmesan Step by Step

Prepare the leeks: Remove the ends and dark green leaves from 6 leeks and cut them in half lengthwise. Immerse the leeks in cold water for about 10 minutes and then under running water to remove any dirt between the layers.

Cook the leeks: Heat 2 tbsp of olive oil in a skillet and then place the leeks, cut side down, in one layer. Using tongs, move the leeks around in the pan until lightly browned, about 3-4 minutes. Turn them over and cook another 3-4 minutes or until lightly browned on the other side.

Season with salt and pepper and flip the leeks to cut-side down and remove any papery layers.

Stir in ¼ cup dry or semi-dry white wine to deglaze the pan, and then pour in about 3 tbsp of chicken stock so it comes to the top of the leeks.

Bring to a boil, then reduce to a simmer and cook uncovered for 15–20 minutes, or until the leeks are tender and most of the liquid has evaporated.

Stir in 1 tbsp of butter, leaving the pan on low, and cook until all the liquid evaporates. If it hasn’t evaporated, pour it out of the pan and refrigerate for up to 1 week to use in another recipe.

Turn the leeks over so the cut side is up and sprinkle with 3 tbsp Parmesan cheese. If desired, set the oven to broil and make sure your pan is broiler-safe. Place the leeks under the broiler long enough to brown. The leeks are just as delicious served without broiling; just make sure the cheese melts.

Sauteed leeks with Parmesan on a serving plate. - 4

Serve : Serve the leeks and enjoy.

How to Store

You can prep the leeks ahead of time, but cook them just before serving.

Leftover leeks will keep in an airtight container in the fridge for up to 3 days. Reheat over the stove or in the microwave.

I do not recommend freezing the leeks as they will get too soggy.

Serving Suggestions

These leeks make an excellent side dish that pairs easily with most mains. They have a mild onion-like flavor and will be at home on a holiday menu or as a side for an easy weeknight meal. I like pairing them with juicy smoked turkey breast or a savory pecan-crusted honey bourbon salmon . The leeks also taste great with stuffing stuffed pork roast and a sweet and savory baked lemon honey balsamic chicken .

Sauteed Leeks with Parmesan on a serving plate with gold tongs. - 5

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Sauteed Leeks with Parmesan

Ingredients

6 leeks avoid thicker leeks, if possible
2 tbsp olive oil
kosher salt
freshly ground black pepper
¼ cup dry or semi-dry white wine; a good drinking wine
3 tbsp unsalted chicken stock
1 tbsp unsalted butter
3 tbsp freshly grated Parmesan or gruyere cheese

Instructions

To prepare the leeks, cut off the ends and the dark green leaves. Halve the leeks lengthwise. Place in a large bowl of cold water for 10 minutes. Hold the leeks under the faucet to wash off any sand or dirt that may be between layers. Discard the thick outer layers. 6 leeks
Heat a large, heavy-bottomed skillet over medium heat and add the oil. 2 tbsp olive oil
After the oil heats, place the leeks, cut-side down, in one layer.
Move the leeks around with tongs until lightly browned, about 3-4 minutes. Carefully, turn the leeks over and cook another 3-4 minutes or until lightly browned.
Season with salt and pepper and flip the leeks to cut-side down. kosher salt, freshly ground black pepper
Remove the outer, papery layers (if any) as they won’t soften.
Add wine and stir to deglaze the pan. Add enough chicken stock to be level to the tops of the leeks. ¼ cup dry or semi-dry white wine; a good drinking wine, 3 tbsp unsalted chicken stock
Bring to a boil, reduce the heat to low, and simmer, uncovered about 15-20 minutes or until leeks are tender. Most of the liquid will have evaporated.
Add the butter and stir gently. Leave the pan on low and cook just long enough for any liquid to evaporate, about 1 minute. If the liquid hasn’t evaporated by the time the leeks have softened, pour off the excess liquid and keep refrigerated (up to 1 week) for another use. 1 tbsp unsalted butter
Flip the leeks over to cut-side up and sprinkle with cheese. 3 tbsp freshly grated Parmesan or gruyere cheese
If desired, set the oven to broil and make sure your pan is broiler-safe. Place the leeks under the broiler just long enough to brown.
Alternately, the leeks are just as delicious served without broiling - just give the cheese long enough to melt and serve.
Serve and enjoy!

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

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What to Buy at the Grocery Store

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