Procedure

1. Cut the root end off.

   Cut the green top off just below the point where they spread into leaves. Save for compost or rinse and save for stock.

2. Cut the leeks in half lengthwise and rinse them under cool water. Often, sand is in the layers of leeks.

3. Cut the leek halves in half again, lengthwise and place in a small pot with the remaining ingredients. Place on a burner over medium heat and cook until the leeks are very tender. If the oil starts to bubble, reduce the heat.

4. Allow to cook and serve as a side vegetable or as a component on a vegetable plate.