Poireaux Braises (Braised Leeks) - cooking recipe

Ingredients

4 medium leeks, roots removed, outer leaves & tops removed, washed clean (about 2 1/4 lbs, you should have 6-inch of each leek left)
0.5 (14 ounce) can chicken broth (approx 3/4 cup)
salt
1 tablespoon margarine or 1 tablespoon butter

Preparation

Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
Rinse under cold water; drain.
Melt margarine in a heavy skillet; add leeks.
Cook until lightly browned, stirring gently, approx 15 minutes.
Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.