Reproduced with permission from Treats from Little and Friday by Kim Evans.
Published by Penguin Group NZ. Copyright © Kim Evans, 2012.
(Makes 2 cups)
- 2 leeks
Slice leeks in half lengthwise. Cut leaves crosswise to 5mm thickness. Heat enough olive oil to coat the bottom of a frying pan.
When piping hot add prepared leeks and sauté, taking care not to overcook. Season to taste with salt and freshly ground pepper. Add a knob of butter and remove from heat.