Recipe modified from epicurious.com
2 large or 4 small fresh leeks
2 Tbsp butter
1 Cup vegetable stock
Zest of 1 lemon
Salt & Pepper
(Instead of veggie stock, I used homemade chicken stock with meat, which is what you see in the photo)
Wash the leeks well, they tend to have sand in them, and trim off the ends. If using large leeks, quarter them lengthwise. Melt the butter and lemon zest in a large pan and add the leeks and cook for 5 minutes. Add the stock and cook for an additional 5-10 minutes or until soft. Salt and Pepper to Taste. Squeeze a bit of additional lemon juice over the top if you like it tarty!