We’re technically braising the leeks in this recipe. This just means that instead of using lots of fat or high heat to cook them, we use stock to stew them slowly in a pot covered by a lid. This makes the leeks tender and creates the most delicious broth on the bottom of the pot. Before cooking with leeks, you will need to clean them. Since they are grown in sandy soil, the bottom of the leeks will usually have some dirt attached. It’s easy to clean them — take a look at our tutorial for cleaning leeks. Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon extra-virgin olive oil 1/3 cup chicken or vegetable stock, see our chicken stock recipe 1 teaspoon lemon zest Salt and fresh ground black pepper 2Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black pepper. Bring to a simmer then turn heat down and cook, covered, at a low simmer, until tender, about 10 minutes.
