|Leeks starting to saute.|
|Ready to serve.|
Leeks with Garlic and Lemon
4 big leeks
2 big cloves of garlic, peeled and finely sliced or minced
4 tbsp butter
1 cup of white wine or chicken stock
juice of half a lemon
salt and fresh ground black pepper to taste
1/4 cup parmesan cheese
1/4 cup parsley, chopped
Trim the ends of the green leeks and discard. Wash the leeks really well to make sure that there is no dirt. Cut the rest of the fresh, green part of the leeks away from the round white bulbs, finely slice and reserve.
Tear back and discard the first two layers of the leeks, leaving the tender whiter flesh. Rinse well and slice into one inch rounds.
In a large frying pan melt the butter over medium heat. Slowly fry the garlic in the butter with the dark green leek tops until the garlic is softened but not colored. Cook slowly and let the garlic infuse the butter.
Add the pieces of white leek and toss them in the garlic and butter. Add salt and pepper to taste, lemon juice and combine. Add the wine or chicken stock, cover and simmer for 35 minutes. Take the cover off. bring the braising liquid to a boil and cook until the liquid is mostly gone. Add the parmesan cheese and parsley and remove the pan from the burner. Serves 4 as a side dish.