Braised Leeks

Directions

1. 1
   Trim the root end of the leeks but not completely.
2. 2
   Leave enough for the leek to stay in tact.
3. 3
   Then cut the last couple inches of the dark greens.
4. 4
   Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.
5. 5
   Rinse them under running water to remove all the grit in-between the leaves.
6. 6
   Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper.
7. 7
   Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 to 30 minutes.
8. 8
   Sprinkle with the remainder of the parsley just before serving.
9. 9
   (Calorie counters: Skip the butter and use low fat chicken broth).