Sautéed Green Apples and Leeks
Serves 4
- 2 large leeks, white part only
- 2 teaspoons unsalted butter
- 2 large green apples, such as Granny Smith, quartered, cored, and thinly sliced
- Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
- In a medium sauté pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.