Sautéed Leek Tops

Remove the top inch or so of the dark green leek tops if they are extremely dried out and tough. Chop the green leek tops (or a combination of white part and tops) into ½-inch pieces or long narrow strips. Clean leeks by soaking, rinsing, and draining them until no grit remains.

Add butter to a heavy sauté pan with a lid. Set over medium heat until butter melts. Add leeks (along with any water clinging to them after cleaning). Lower heat, stir, and cook until leeks start to soften.

Once the leeks start to soften, add in ½ cup water, salt, and pepper as desired; cover, leaving a small crack in the lid so some steam can escape.

Cook for 15 to 30 minutes, until leeks are tender, stirring from time to time and adding in more water if needed.

Once the leeks are the desired texture, remove from heat. They can be stored and used for filling pasta, adding to an omelet or quiche, or puréed with water and pan drippings of a pork roast or chops for a sauce to accompany the meat.