Adapted from food.com
1–2 large leeks
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, to taste
1–2 tablespoons butter
1/2–3/4 cup vegetable broth
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with just the white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1-inch squares. Rinse again in a salad spinner or fine mesh colander.
- Heat oil in heavy wide saucepan or sauté pan; add leeks, salt, and pepper, and stir over low heat for 5 minutes.
- Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10–15 minutes or until leeks are tender.
- Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let them burn.
- Taste and adjust seasoning, serve hot as a side or tossed with pasta or rice. It’s also delicious with sliced, sautéed mushrooms.
Serves 3–4. Prep Time, 5 minutes; cook time, 15 minutes.