Braised Leeks

1. 1

   Trim the root end of the leeks but not completely.

2. 2

   Leave enough for the leek to stay in tact.

3. 3

   Then cut the last couple inches of the dark greens.

4. 4

   Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.

5. 5

   Rinse them under running water to remove all the grit in-between the leaves.

6. 6

   Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper.

7. 7

   Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 to 30 minutes.

8. 8

   Sprinkle with the remainder of the parsley just before serving.

9. 9

   (Calorie counters: Skip the butter and use low fat chicken broth).

No additional tips available.