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Sauteed Leeks

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Sauteed Leeks

Phase 1, 2, 3


  • 4 large leeks, white and light green parts only, sliced into thin rounds
  • 4 cloves of garlic, minced
  • 1/4 cup chicken or vegetable stock
  • Lemon juice, salt and pepper to taste


  1. In a large skillet, sauté the sliced leeks and the garlic in the chicken or vegetable broth, stirring frequently, until soft — about 7 minutes.
  2. Add lemon juice, salt and pepper to taste. For extra zing, sauté the leeks in red wine vinegar instead of stock and season with thyme, chives or parsley.