Braised Leeks with Lemon

4 small - medium leeks (1 bunch)
2 tbsp. unsalted butter
1/4 cup chicken broth
1 tsp. freshly grated lemon zest
Salt & pepper

Discard the tough outer leaves and cut the leeks lengthwise into quarters or eighths, then trim into sections about 7 inches long. Place the trimmed leeks in a shallow dish and soak in cold water to cover 15 minutes, rubbing occasionally to remove any grit.

In a heavy skillet melt butter over moderate heat. Lift leeks out of the water and, with water still clinging to them, add to the skillet. Cook, stirring occasionally, five minutes and add broth and zest.

Cover and braise leeks about 5 minutes or until very tender. Season with salt and pepper.

From Gourmet Magazine, February 1995
Mariquita Farm