Romaine and Leeks

• 20 outer leaves romaine lettuce, approximately
• 2 large leeks
• 4 tablespoons butter
• Salt and white pepper as desired

1. Wash romaine leaves and cut crosswise into 1/2-inch pieces.
2. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again.
3. Reserve.
4. Trim leeks and cut in half lengthwise.
5. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
6. Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
7. Add romaine, turn up heat and stir to mix well with leeks and butter.
8. Add salt and pepper to taste and stir to heat through.

outer, leeks, butter, salt

Taken from cooking.nytimes.com/recipes/2451 (may not work)