Sautéed Buttered Leeks

Step 1

Prepare and cut leeks - To cut and clean the leeks, cut off the root and the dark green stems, which you can save for stocks and soups. Remove the tough outer layer, then cut in half to cut into half moons or leave as-is to cut into rings. Slice the leek stalk into quarter inch slices. Fill a large bowl with cold water and add the leeks to the bowl. Use your hands to agitate the leeks and remove the dirt.

Step 2

Cook shallots and leeks - Add oil and butter to a large skillet or braiser on medium heat. Add shallots and leeks and cook on medium for 6-8 minutes, stirring occasionally. Season with salt and pepper to taste.