For the leeks:

• 4 medium leeks (white and light green parts only)

• 3 tbsp butter

• 3 cloves garlic, thinly sliced

• 1 cup vegetable or chicken stock

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 2 sprigs fresh thyme

• Salt and freshly cracked black pepper

• 1 cup mixed microgreens (arugula, radish, or mustard work beautifully)

• Lemon zest for finishing

1. Prep the leeks

• Cut leeks in half lengthwise, keeping root end intact

• Rinse thoroughly between layers to remove all dirt

• Pat completely dry with paper towels

2. Sear the leeks

• Heat butter in large skillet over medium-high heat

• Place leeks cut-side down and sear until golden brown (4-5 minutes)

• Flip and cook another 2 minutes

• Remove and set aside

3. Build the sauce

• In same pan, add garlic and cook until fragrant (30 seconds)

• Add stock and thyme sprigs, scraping up browned bits

• Return leeks to pan cut-side up

• Bring to simmer, reduce heat to low, cover and braise 15 minutes

4. Finish with cream

• Remove lid, add cream and half the Parmesan

• Simmer uncovered until sauce thickens (5-7 minutes)

• Season with salt and pepper to taste

5. Plate and garnish

• Transfer leeks to serving platter

• Spoon sauce over top

• Sprinkle remaining Parmesan

• Pile microgreens generously on top

• Finish with fresh lemon zest and cracked pepper