Braised Leeks With Lemons

• 5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
• 5 cups chicken or vegetable broth
• 2 lemons, sliced very thin and seeded
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper to taste

1. Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish.
2. Pour broth over leeks.
3. Place lemon slices evenly over leeks.
4. Drizzle olive oil over lemons.
5. Cover tightly with microwave plastic wrap.
6. Cook at 100 percent power in a high-power oven for 50 minutes.
7. Prick plastic to release steam.
8. Remove from oven and uncover.
9. Season with salt and pepper.
10. Serve hot or cold.

leeks, chicken, lemons, olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/388 (may not work)