Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (63%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 26.5mg||8 %|
|Sodium 284.6mg||10 %|
|Potassium 334.4mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9g|
|Protein 4g||6 %|
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Calories per serving: 145
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