Braised Leeks With Lemon and Parsley Recipe

INGREDIENTS

2 tbsp

extra-virgin olive oil, plus more for serving

to 16 large leeks, white and light green parts only, rinsed, split in half lengthwise

Kosher salt and freshly ground black pepper

1/2 cup

dry white wine

1 cup

low-sodium chicken broth

2 tbsp

unsalted butter

3 tbsp

chopped fresh parsley leaves

2 tsp

juice and 2 teaspons zest from one lemon