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
- In a large skillet, sauté the sliced leeks and the garlic in the chicken or vegetable broth, stirring frequently, until soft — about 7 minutes.
- 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.