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Bobby Flay’s Caramelized Leeks with Pistachio Sage Dressing

You asked, we listened! We've heard that leeks can be a bit of a struggle to cook, so our chef-in-residence, Bobby Flay (@bobbyflay), is here to share one of his favorite ways to make the best of this delicious veg. Watch now and learn how to sauté them low and slow and pair with a pistachio sage dressing for a beautiful side dish. Or, make it the star with a poached egg on top. (PS: Don't miss his easy, must-try trick to slicing and cleaning leeks in seconds!) #MisfitsMarket

Ingredients
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2 tablespoons canola oil
1 leek, rinsed, sliced in half lengthwise and again crosswise into 1/2-inch pieces
Pinch of granulated sugar
Kosher salt
Freshly ground black pepper
1/3 cup plus 1 tablespoon pistachios, shelled
2 sage leaves
1/4 cup flat-leaf parsley leaves
2 tablespoons white wine vinegar
1/4 cup olive oil, plus more for drizzling
2 tablespoons shaved Parmigiano Reggiano, for serving
Instructions
Heat the oil in a large sauté pan over medium high heat until it begins to shimmer. Add the leeks into the pan in an even layer. Add the sugar and season with salt and pepper. Cook, stirring occasionally, until the leeks are soft and golden brown and caramelized, about 10 minutes.
While the leeks caramelize, make the vinaigrette. Combine the pistachios, sage, parsley, vinegar, olive oil, salt, and pepper in a food processor and process until almost smooth. Taste for seasoning and set aside.
Transfer the caramelized leeks to a shallow bowl. Spoon the vinaigrette over the leeks. Top with Parmigiano Reggiano, a drizzle of olive oil and the remaining pistachios. Serve immediately.