This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin.
5 large leeks, cleaned and trimmed, to include some of the pale green stalk
2 tablespoons butter
1 tablespoon olive oil
½ teaspoon sea salt
Finely chop the leeks. In a frying pan, melt the butter with the olive oil over medium high heat. When the butter foams, add the leeks and stir. Reduce the heat to low and cover, cooking for 10 to 15 minutes until the leeks have softened and have reduced in volume. Remove the cover and cook, stirring from time to time until the leeks are quite soft and lightly browned. Remove from the heat.
Makes about 1 ½ cups