Braised Leeks & Green Beans

Sometimes the simplest combinations punch way above their weight, and this is one of those dishes.

Leeks go into a hot pan with sherry and a touch of olive oil, softening into silky ribbons in just a few minutes.

Wild mushrooms and green beans join next, and as the mushrooms release their earthy juices, everything mingles into a fragrant, wine-laced braise.

The finish is what makes it special: a hit of fresh orange zest, a splash of orange juice, and a sharp note of apple cider vinegar that wakes everything up and ties the flavors into a bright, layered side dish.

Serve it warm alongside roasted salmon, grilled lamb chops, or a simple roast chicken.

Chef’s Tips

• Wash the leeks thoroughly. They trap grit between their layers. Slice them first, then soak in cold water and drain well before cooking.
• Use real wild mushrooms if you can find them. Chanterelles, oyster mushrooms, or a mix of whatever looks good at the market will give this dish an earthy complexity that button mushrooms can’t match.
• Add the orange zest and vinegar off the heat to preserve their bright, volatile flavors. Cooking them dulls the punch.