Ingredients: leeks, butter, veggie or chicken broth (or water), lemon juice, s+p
Preparing: Cut leeks in half lengthwise. Keep the greens on - after a good braise they are tender and yummy! Place in a shallow sauce pan with butter and just enough 1/2-inch of broth (or water). Add salt if your broth doesn't have any. Simmer over low heat for about 15-20 minutes, until leeks are tender. For last 5 minutes of braise add juice from 1-2 lemons.
Eating: Garnish with some lemon zest and fresh pepper.
Dish history: We made this all the time in Argentina during the rainy winter months when there was nothing but leeks and kale in the ground. It's such a good way to use the whole leek, rather than having to save the greens for stock or compost.