This quick braise provides a fine counterpoint to sautéed or grilled fish, but also works great with beef tenderloin. And it's one of those dishes you can make in advance and reheat at dinnertime.

Source: Fish Without a Doubt

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Name: Braised Leeks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: French
Ingredients: 5 large Leeks white and light green parts; 2 cups Water; 4 tablespoons Unsalted butter; 1 tablespoon Kosher Salt

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INGREDIENTS

5 large Leeks ; white and light green parts
2 cups Water
4 tablespoons Unsalted butter
1 tablespoon Kosher Salt

INSTRUCTIONS

Trim the thick green leaves and the ends of the leeks. Slice the leeks lengthwise in half and cut into thin half-moons about 1/2 to 3/4 inch wide. Drop into a bowl of cold water and swirl around. Let the leeks sit for a few minutes to let any grit settle to the bottom of the bowl, then lift them out into a colander and drain them.

Bring the water, butter, and salt to a boil in a large skillet. Cut a piece of parchment into a round the size of the skillet. Add the leeks, cover with the parchment, and bring back to a boil. Reduce the heat so the leeks simmer actively and cook for 5 minutes, or until just tender.

You can serve these now or refrigerate them for later, when you should reheat them in their liquid. Drain well before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 5 Servings

Calories: 136
Calories from Fat: 85 (62%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.5g
Cholesterol 24.4mg		8 %
Sodium 748.4mg		26 %
Potassium 163.1mg		4 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 11g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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