Prep time: 5 min | Cook time: 20 min | Ready In: 25 min
4 tablespoons butter or extra virgin olive oil
4 leeks, cut into 4 inch sections
salt and pepper, to taste
1/2 cup broth or water
fresh parsley or thyme
1 tablespoon freshly squeezed lemon juice
Place better or oil in a large skillet over medium heat. Once melted and hot, add the leeks, making a single layer in the pan. Sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes. Add the stock or water and the sprigs of parsley or thyme and bring to a boil. Turn the heat to low, cover and cook until the leeks are tender, approx. 20 minutes.
Uncover and cook off any excess liquid. Sprinkle lemon juice over the leeks to serve.
Can be served hot, at room temperature or cold.