I have a friend who hooks me up with the throwaway produce at a local grocery store, and it seems like I always wind up with a bunch of leeks. People around here have no idea what to do with them so the store throws a lot out. I did this tonight and it turned out pretty good. This is for 2 people 1 leek 1/2 cup chicken broth 1 tablespoon butter dried or fresh parsley coarse salt and pepper Slice leek lengthwise, rinse well to get dirt from between layers. Cut off root end, and ratty green ends. Put chicken broth in skillet, bring to boil, then lay leek halves in the pan. Cover and simmer for 8 minutes, turn leeks over, cover and simmer another 8 minutes or until you can easily pierce the end with a knife. Remove and put on plate. Uncover skillet and lightly boil the chicken broth for about 10 minutes to reduce it down a bit, then toss in the tablespoon of butter. Remove from heat, swirl around to melt. Add in salt and pepper to taste (pinch of each for me) and about twice that much in dried or fresh parsley. Mix it in well, then spoon over the leeks and serve. Did that with a broiled pork loin (last one from the two hogs we butchered in 2010) and the last of a .99 cent roll of french bread topped with shredded parmigiana.