In a shallow dish soak leeks 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 skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper. Serves 2. Gourmet February 1995
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1224 (100%)|
|Amt Per Serving||% DV|
|Total Fat 138.3g||184 %|
|Saturated Fat 87.5g||438 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 366.4mg||113 %|
|Sodium 250.9mg||9 %|
|Potassium 57.9mg||2 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 1.8g||3 %|
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Calories per serving: 1224
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