Recipe by Susan Westmoreland
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 1 bunch small leeks
- 1/2 cup chicken stock
- 1 tbsp. butter
- 1 tbsp. chopped fresh tarragon
- Salt and pepper
Cut off the dark green tops of the leeks (save them for stock), then halve the stalks lengthwise. Rinse under cool water, separating the layers to get rid of any dirt. Cut off the root end, then transfer with a skillet with the stock, butter, and tarragon. Bring to a boil over high, then turn the heat to medium and simmer, turning once, until the leeks are tender, about 10 minutes. Season with salt and pepper.