Note: this piece first appeared in the April 2007 issue of Clark Wellness ForkBytes.
Serves 2
1 teaspoon extra-virgin olive oil
2 large leeks, quartered lengthwise
2 garlic cloves, sliced lengthwise
1 fresh tarragon sprig
water
1 tablespoon chopped fresh tarragon leaves
sea salt to taste
freshly ground black pepper to taste
Heat the oil in a sauté pan over medium heat. Add the leeks and brown gently. Add the garlic and tarragon sprig, then about half an inch of water (stand back to avoid splattering oil). Cover the pan and cook until the leeks are tender.
Lift the leeks out of the water and set aside. Turn the heat up to high and cook until liquid is reduced by half. Remove the whole tarragon sprig. Pour the reduced liquid over the leeks and sprinkle with chopped tarragon leaves. Season with sea salt and freshly ground black pepper to taste.
