- 8 medium leeks, white and tender green, thinly sliced crosswise
- Kosher salt
- Freshley ground pepper
- 1 tablespoon unsalted butter
- Rinse the sliced leeks thoroughly. In a saucepan of boiling salted water, cook the leeks until tender, about 5 minutes. Drain well. Spread the leeks in a baking dish, season with salt and pepper and dot with the butter. Cover and keep warm until ready to serve.