These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
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Glazed Leeks With Salsa Verde
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