Romaine and Leeks

Name: Romaine and Leeks
Total time: 30 min
Yield: 4 servings
Ingredients: 20 outer leaves romaine lettuce, approximately; 2 large leeks; 4 tablespoons butter; Salt and white pepper as desired

By Robert Farrar Capon

Total Time: 30 minutes
Rating: 3(10)
Comments: Read comments

Featured in: OFFBEAT HERBS TO LIVEN DULL VEGETABLES

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Ingredients

Yield:4 servings

20outer leaves romaine lettuce, approximately
2large leeks
4tablespoons butter
Salt and white pepper as desired

Ingredient Substitution Guide

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Preparation

Step 1
Wash romaine leaves and cut crosswise into ½-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
Step 2
Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into ¼-inch pieces crosswise.
Step 3
Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
Step 4
Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.