Yields: 1 serving
Total Time: 0 hours 25 mins
medium leeks (white and pale-green parts)
each oil and butter
reduced-sodium chicken broth
chopped fresh thyme
grated lemon zest
fresh lemon juice
- Halve 4 medium leeks (white and pale-green parts) and clean.
- Heat 1 Tbsp each oil and butter in medium skillet over medium-high heat. Add leeks and cook, turning once, until golden brown in spots, about 5 minutes. Add 3/4 cup reduced-sodium chicken broth and 1 Tbsp chopped fresh thyme. Cover and simmer until leeks are tender, about 12 minutes.
- Uncover and simmer until liquid is reduced to a glaze, 3 minutes. Top with 1 tsp grated lemon zest. Season to taste with fresh lemon juice, salt, and pepper.
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