Braised Leeks

1. 1

   Trim and rinse the leeks, discarding the roots and all but an inch or two of the green.

2. 2

   Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste.

3. 3

   If necessary, add a little water so that the liquid comes about halfway up the leeks.

4. 4

   Place on top of the stove and bring to a boil.

5. 5

   Lower to a simmer and cook, uncovered, 15 minutes.

6. 6

   Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more.

7. 7

   (Add a little more water if they become dry.)

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

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