Simmered Leeks

1 1/2 cups "squared" leeks
1 Tbsp butter
1/2 cup chicken broth
salt and freshly ground pepper

Carefully clean leeks. Cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only. Dirt can get in between the leaves, so wash them out well. Cut leeks in quarters, then into about 1-inch squares. Heat oil in heavy wide saucepan or saute pan. Add leeks, salt, pepper, and stir over low heat for 3 minutes. Add broth and bring to boil. Cover and simmer over medium-low heat, stirring often, about 10 to 15 minutes or until leeks are tender. Raise heat to medium, uncover and let juices reduce a bit. Be careful not to burn. Taste and adjust seasoning. Serve hot as a topping over steak, chicken, or fish.

Makes about 4 servings

from the kitchen of Steph