Romaine and Leeks

1. 1

   Wash romaine leaves and cut crosswise into 1/2-inch pieces.

2. 2

   Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again.

3. 3

   Reserve.

4. 4

   Trim leeks and cut in half lengthwise.

5. 5

   Rinse well to remove sand and cut into 1/4-inch pieces crosswise.

6. 6

   Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.

7. 7

   Add romaine, turn up heat and stir to mix well with leeks and butter.

8. 8

   Add salt and pepper to taste and stir to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.