Leek, leek, it rhymes with Reek.

This is an innocent side of green veggie that is secretly, luxuriously bathed in butter. Leeks are delicate, with such a softness to their sharpness that even my daughter who hates onion with the fire of seven hells was happy to gobble up.

Buttered Leeks

  • 2 pounds leeks
  • 3 tablespoons butter
  • generous pinch salt
  • several sprigs thyme to garnish

Trim leeks of almost all green (you can leave a little of the spring green stem) and slice vertically. Wash well to remove all grit, and slice into half moons.

Heat butter on medium heat, and add leaks, season with salt, and stir to coat. Cover and cook, stirring frequently, until completely soft and wilted. Season if necessary, serve garnished with thyme.