Ingredients
- 1 large or 2 small leeks
- 2 tablespoons butter
- 1/2 tablespoon lemon juice
- 1 teaspoon Splenda
- Salt and pepper, to taste
Details
Servings 2
Preparation time 5mins
Cooking time 15mins
Preparation
Step 1
Trim off and discard the root end and upper, dark green leaves. Thinly slice the leek and separate into rings. Place in a bowl of cold water. Stir vigorously to remove dirt between layers. Remove the leek from the water and pat dry with paper towels.
Melt the butter in a medium saucepan. Add the leeks and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes or until tender. Add the lemon juice and Splenda and cook uncovered, stirring occasionally, 1 minute or until the liquid has cooked off. Turn off the heat and season with salt and pepper.
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