Romaine and Leeks

Directions

1. 1
   Wash romaine leaves and cut crosswise into 1/2-inch pieces.
2. 2
   Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again.
3. 3
   Reserve.
4. 4
   Trim leeks and cut in half lengthwise.
5. 5
   Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
6. 6
   Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
7. 7
   Add romaine, turn up heat and stir to mix well with leeks and butter.
8. 8
   Add salt and pepper to taste and stir to heat through.