Glazed Leeks With Pine Nut Salsa Verde

Ingredients

• 6 large leeks (about 2½ lb. total)
• dark green parts removed
• Kosher salt
• 1 red chile (such as Holland or Fresno)
• halved lengthwise
• ¼ cup honey
• ¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar
• ¼ cup pine nuts
• ½ cup finely chopped parsley
• ⅓ cup extra-virgin olive oil
• 2 Tbsp. chopped drained capers
• Freshly ground black pepper

Instructions

1. 1

   Trim root ends of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15–20 minutes.

2. 2

   Transfer to paper towels to drain and let cool.

3. 3

   Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat.

4. 4

   Cook, stirring often, until reduced by half, about 5 minutes.

5. 5

   Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat).

6. 6

   Pour warm vinegar mixture over leeks and set aside.

7. 7

   Preheat oven to 350°F.

8. 8

   Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes.

9. 9

   Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.

10. 10

    To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.