Braised Wild Leeks

1. 1

   Trim the leeks like you would a green onion, retaining the bulb and the leaves.

2. 2

   Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely.

3. 3

   Pour just enough water in a 10 inch pan to cover the base.

4. 4

   Add the leeks, butter and maple syrup to the water and bring to a boil.

5. 5

   Cover with a tight fitting lid and steam until all the water evaporates.

6. 6

   Remove the lid from the pan and saute for a few more minutes until the leeks are tender.

7. 7

   When ready to serve, the leaves will look(and taste) like cooked spinach.

No additional tips available.